Abstract

Edible-fungal-based solid-state fermentation holds promise for sustainable food and biofuel production. Understanding the role of microbial communities in fungal substrates is crucial. Birch-based substrates were treated with autoclaving (121 degrees C, at 2 bar) or hot air pasteurization (75-100 degrees C), followed by incubation with and without shiitake (Lentinula edodes) inoculum. Mycelial growth was monitored by CO2 release and microbial biomass by phosphate-lipid fatty acid (PLFA). DNA se-quencing was used to analyze the microbial communities. Results showed successful colonization of shiitake on all substrates, regardless of pasteurization temperatures and coexisting microbes. Total microbial respiration (CO2) and PLFA biomass showed no significant differences between pasteurization regimes. However, significant microbial differences were found between shiitake-inoculated and non-inoculated treatments. DNA sequencing revealed the dominance of Phyllobacterium, Sphingomonas, and Pelomonas genera in all inoculated substrates, while non-inoculated substrates were abundant in Bacillus spp. and Paenibacillus spp. of the Firmicutes phylum. This study provides preliminary insights into the microbial community in birch-based shiitake substrates, facilitating further investi-gation of bacteria involved in shiitake mycelium growth promotion and biochemical conversion for biofuel production.

Keywords

edible fungi; biofuel; hot-air pasteurization; microbial composition; wood substrate; respirator incubation; biorefinery

Published in

Fermentation
2023, Volume: 9, number: 8, article number: 736
Publisher: MDPI

SLU Authors

• Eilertsen, Lill

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

• Hultberg, Malin

  • Department of Biosystems and Technology, Swedish University of Agricultural Sciences
    

• Lee, Natuschka

  • Department of Aquatic Sciences and Assessment, Swedish University of Agricultural Sciences
    

• Saroj, Paramjeet

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

• Swaine, Mark

  • Department of Forest Ecology and Management, Swedish University of Agricultural Sciences
    

• Chen, Feng

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

• Xiong, Shaojun

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

End hunger, achieve food security and improved nutrition and promote sustainable agriculture
Ensure sustainable consumption and production patterns


UKÄ Subject classification

Microbiology
Food Science


Publication identifier

DOI: https://doi.org/10.3390/fermentation9080736

Permanent link to this page (URI)

https://res.slu.se/id/publ/124938