Liu Jinjia, Qin Zhongyu, Wu Jinqiang, Su Jiao, Feng Pengcheng, Su Wenting
Department of Biochemistry, Changzhi Medical College, Changzhi City, Shanxi Province, China.
College of Animal Science, Shanxi Agriculture University, Taigu, Jinzhong City, Shanxi Province, China.
Front Microbiol. 2024 Dec 5;15:1495168. doi: 10.3389/fmicb.2024.1495168. eCollection 2024.
Casing soil is critical for the cultivation process of and promotes the formation of mushroom fruiting bodies. Therefore, reliable casing soil indicators are crucial for obtaining high yields of high-quality mushrooms.
In this study, soil enzyme activity, physicochemical properties, and microorganisms at five cultivation stages [namely casing (A1), mycelial (A2), primordial (A3), fruiting (A4), and harvesting (A5)] of cultivation were evaluated in casing soils.
The results indicated that sucrase and catalase activities were significantly increased with increasing cultivation time ( < 0.01), and the activities peaked [16.67 and 0.25 g/(g·h), respectively] at A4. Urease activity peaked [1.56 g/(g·h)] at A1, and it decreased gradually ( < 0.01). Polyphenol oxidase activity was significantly higher at A2 [0.95 g/(g·h)] than at the other stages and was significantly lower at A1 [0.06 g/(g·h)]. Soil pH peaked at A1 (8.20) and decreased gradually ( = 0.003). Soil total organic carbon content increased significantly with increasing cultivation time ( < 0.001) and was the highest at A5 (8.40 g/kg). The available phosphorus at A1 (0.40 g/kg) was significantly higher than those at the other stages ( = 0.004), and the available nitrogen at A1 (0.28 g/kg) and A3 (0.26 g/kg) was significantly higher than those at the other stages ( < 0.001). The number and diversity of bacteria and fungi in soil increased gradually, and nine bacterial and four fungal genera were identified.
This study offers soil characteristic and microbial community data for casing soil at different cultivation stages, which could facilitate sustainable cultivation of and reduction of live contaminants.
覆土对蘑菇栽培过程至关重要，并促进蘑菇子实体的形成。因此，可靠的覆土指标对于获得高质量蘑菇的高产至关重要。
在本研究中，对蘑菇栽培五个阶段[即覆土期（A1）、菌丝体期（A2）、原基期（A3）、出菇期（A4）和采收期（A5）]的覆土土壤中的土壤酶活性、理化性质和微生物进行了评估。
结果表明，蔗糖酶和过氧化氢酶活性随栽培时间的增加而显著增加（P<0.01），且在A4期达到峰值[分别为16.67和0.25 g/(g·h)]。脲酶活性在A1期达到峰值[1.56 g/(g·h)]，并逐渐下降（P<0.01）。多酚氧化酶活性在A2期[0.95 g/(g·h)]显著高于其他阶段，在A1期[0.06 g/(g·h)]显著低于其他阶段。土壤pH值在A1期达到峰值（8.20）并逐渐下降（P = 0.003）。土壤总有机碳含量随栽培时间的增加而显著增加（P<0.001），在A5期最高（8.40 g/kg）。A1期的有效磷（0.40 g/kg）显著高于其他阶段（P = 0.004），A1期（0.28 g/kg）和A3期（0.26 g/kg）的有效氮显著高于其他阶段（P<0.001）。土壤中细菌和真菌的数量及多样性逐渐增加，共鉴定出9个细菌属和4个真菌属。
本研究提供了不同栽培阶段蘑菇覆土土壤的特性和微生物群落数据，有助于蘑菇的可持续栽培及减少活体污染物。
