Differences analysis of symbiotic bacterial community composition between wild and cultivated strains from Hericium erinaceus,Scientia Horticulturae

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Differences analysis of symbiotic bacterial community composition between wild and cultivated strains from Hericium erinaceus
Scientia Horticulturae ( IF 3.9 ) Pub Date : 2024-12-08 , DOI: 10.1016/j.scienta.2024.113868
Jiahuan Li, Shiyi Xu, Ziwei Yang, Deng Li, Shaowei Zhuang, Jianqiu Chen, Xin Qian, Shujing Sun

Hericium erinaceus has been cultivated in China for centuries, known for its notable edible and medicinal properties. This study investigated the diversity and composition of symbiotic bacteria between the wild and cultivated H. erinaceus strains using high-throughput sequencing of the V3-V4 region of bacterial 16S rDNA, and the bacterial function was preliminarily predicted. In addition, the correlation between bacterial community composition and enzyme activities were also analyzed. The results revealed that the dominant taxa at the phylum level were identical for both strains, including Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes, but wild strain (WT) exhibited significantly higher α-diversity. Key genera in WT include Acinetobacter, Sphingomonas, and Methylobacterium, while cultivated strain (CT) harbored Glutamicibacter, Halomonas, and Citrobacter. PICRUSt 2 functional predictions revealed significant differences in the abundance of amino acid metabolism, carbohydrate metabolism, energy metabolism, and lipid metabolism between the symbiotic bacteria of WT amd CT. WT symbiotic bacteria focused on salt resistance and stress adaptation, while CT bacteria were associated with nitrogen fixation and growth promotion. Enzyme activity was found to influence the bacterial community structure, with hemicellulose, amylase, and cellulase ranked in descending order of impact. This research revealed the role of symbiotic bacteria in promoting mycelial growth and enhancing environmental adaptability.

更新日期：2024-12-08

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