ASSESSMENT OF THE FRUITING CHAMBER MICROBIOTA DURING OYSTER MUSHROOM CULTIVATION AS A FACTOR OF THE CROP QUALITY

  • I. I. Bandura Dmytro Motornyi Tavria State Agrotechnological University
  • A. S. Kulyk Dmytro Motornyi Tavria State Agrotechnological University
  • О. V. Khareba National University of Life and Environmental Sciences of Ukraine https://orcid.org/0000-0002-7286-8437
  • V. V. Khareba National University of Life and Environmental Sciences of Ukraine
  • О. М. Tsyz National University of Life and Environmental Sciences of Ukraine
Keywords: mushrooms, Pleurotus, cultivation, microbiological analysis, mold diseases

Abstract

The aim. To carry out a quantitative and qualitative assessment of microbiological successions into indoor air with long-term cultivation of fungi of genus Pleurotus (Fr.) P. Kumm, to determine the dynamic of their changes during the technological cycle, to study the microbiota of the fruiting body surface and to identify the dominant groups of microorganisms. Methods. Microbiological analysis (sedimentation, dilutions by Koch and Pasteur, genetic (PCR), calculation and analysis. Results. The dominance of Penicillium (60%) was determined in the air of fruiting chambers. The second was bacteria species (30%) of total CFU, next - Aspergillus (5%), Alternaria - 4% and other molds as such Trichoderma and actinomycetes did not exceed 1%. The cultivation period was in average 62 ± 8 days, after that the total CFU was no more increased than 3.6 times as compared with previous results into air of the above-ground rooms. At the same time, the quantity of microorganism in the air of underground chambers was multiplicated in 4.1 to 5.8 times. As result of regressive data analysing, the formula of rising SFU was found y = -573,231 + 3,952 × x (r² = 0,97), where x – the number of previous SFU into air. A direct correlation between the accumulation of SFU number on the fruiting body surface and the total amount of microorganisms in the air of growing chambers was proved, which can be calculated by the equation: y = 4148070,959 + 298,561 × x (r² = 0,81). Conclusions. The quantitative and qualitative composition of microbial successions in Oyster growing chambers were differing under their location but underground places had more SFU in comparison with above such. The dominant forms of microorganisms were also differed from place to place, but most are micromycetes species were of the genus Penicillium and Aspergillus. The method of interaction cultures determined molds with P. ostreatus 2301 gave opportunity to divide it into three basic types: 1) absence of competition; 2) marked suppression of cultivar development; 3) complete antagonism. Microscopy of the fruiting bodies surface is the working method to determine the causes of morphological changes associated with disturbance of microclimatic conditions.

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Published
2022-01-24
How to Cite
Bandura, I., Kulyk, A., KharebaО., Khareba, V., & TsyzО. (2022). ASSESSMENT OF THE FRUITING CHAMBER MICROBIOTA DURING OYSTER MUSHROOM CULTIVATION AS A FACTOR OF THE CROP QUALITY. Vegetable and Melon Growing, (70), 6-15. https://doi.org/10.32717/0131-0062-2021-70-6-15