Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties

Introduction

Broken eggs are a byproduct of the poultry industry and a potential nitrogen source for mushroom cultivation. However, its feasibility needs to be evaluated experimentally.

Methods

In this study, a series of different addition amounts (0, 1.8, 3.6, 5.3 and 8.5%, w/w) of broken egg mixture (BEM) were applied in the composting cultivation process of oyster mushroom. The physicochemical properties and bacterial communities of composting substrate, and agronomic and nutritional properties of fruiting bodies were determined.

Results and discussion

The results showed that the BEM addition significantly (P < 0.05) increased the total nitrogen content in the composted substrate, and the contents of crude protein, total amino acids and essential amino acids of mushrooms. The P3 treatment (initial C/N of 26:1) showed the highest biological efficiency (BE) of 100.19% and a low contamination rate (CR) of 7.00%, while the higher dosage of BEM (P4 and P5) led to a sharp decrease in BE and a sharp increase in CR. High throughput sequencing revealed that the addition of BEM significantly (P < 0.05) changed the bacterial communities in the substrate at the beginning of composting. Streptococcus and Lactococcus were predominant bacterial genera in BEM treatments at the beginning stage of composting, while Acinetobacter became predominant at the ending stage. The co-occurrence network analysis showed that the P3 treatment demonstrated a much more complex bacterial community. The structural equation model analysis indicated that the addition of BEM affected the bacterial communities and nitrogen metabolism during composting, which further affected agronomic and nutritional properties of oyster mushrooms. An appropriate amount of BEM combined with composting processes can significantly improve the yield and quality of oyster mushroom, providing a new way for efficient utilization of BEM.

Biosynthesis, Spectrophotometric Follow-Up, Characterization, and Variable Antimicrobial Activities of Ag Nanoparticles Prepared by Edible Macrofungi

The biosynthesis of silver nanoparticles (Ag NPs) could play a significant role in the development of commercial antimicrobials. Herein, the biosynthesis of Ag NPs was studied using the edible mushroom Pleurotus floridanus, and following its formation, spectrophotometry was used to detect the best mushroom content, pH, temperature, and silver concentration. After that, the morphology was described via transmission electron microscopy (TEM), and nanoscale-size particles were found ranging from 11 to 13 nm. The best conditions of Ag content and pH were found at 1.0 mM and 11.0, respectively. In addition, the best mushroom extract concentration was found at 30 g/L. According to XRD analysis, the crystal structure of the formed amorphous Ag NPs is cubic with a space group of fm-3m and a space group number of 225. After that, the function groups at the surface of the prepared Ag NPs were studied via FTIR analysis, which indicated the presence of C=O, C-H, and O-H groups. These groups could indicate the presence of mushroom traces in the Ag NPs, which was confirmed via the amorphous characteristics of Ag NPs from the XRD analysis. The prepared Ag NPs have a high impact against different microorganisms, which could be attributed to the ability of Ag NPs to penetrate the cell bacterial wall.

Characterisation and comparative analysis of hydrophobin isolated from Pleurotus floridanus (PfH)

Hydrophobins are a class of small cysteine rich surface active proteins produced exclusively by filamentous fungi. It forms a nano layer in the cell-water interface, thereby protecting the emerging fungal hyphae from surrounding water. Even though hydrophobins have similar functions in fungi, they share less sequence similarity. In the current study, we made a comparative study of the hydrophobin produced by the mushroom Pleurotus floridanus (PfH). Mushroom P. floridanus was cultured in PD broth. The hydrophobin was purified by foam fractionation and characterized in terms of molecular weight, solubility and glycosylation. In the RP-HPLC analysis, the hydrophobin eluted at a retention time of 45.56 min. The molecular weight of the PfH was found to be 13.52 kDa by MALDI-TOF MS and the LC-MS/MS showed no similar sequence in MASCOT database. The hydrophobin gene of P. floridanus was amplified using custom-designed primers and the BLAST analysis showed 80% sequence similarity with the Vmh2-1 gene of Pleurotus ostreatus. The sequence was translated into protein using ExPASy, secondary and tertiary structure predictions were carried out using Jpred4 and Phyre2. The tertiary structure showed 91.5% similarity with the HYD1 hydrophobin of Schizophyllum commune. A comparative study of PfH with Vmh2-1 and HYD1 was performed using bioinformatics tools. Hydrophobic cluster analysis revealed that three of these proteins have uniformity in terms of amphiphilic and non-amphiphilic α-helices, whereas PfH has a unique proline clustering. Physicochemical analysis by ProtParam revealed that PfH shares similar properties with HYD1 and Vmh2-1, which can be correlated with its function.

A comparative study of antimicrobial and anti-inflammatory efficiency of modified solvent evaporated and vacuum oven dried bioactive components of Pleurotus floridanus

In the present study, we compared vacuum microwave oven drying Vacuum Oven Drying (VOD) and modified solvent evaporation (MSE) assisted methanolic mushroom extracts for their antimicrobial and anti-inflammatory efficacy. MSE extract showed significantly (p < 0.05) higher total phenolic content (64.4 mg/g) followed by flavonoid content (20.62 mg/g), ascorbic acid (17.54 mg/g), β-carotene content (12.52 mg/g), and lycopene (9.57 mg/g) content than that of VOD extract. MSE showed a significantly (p < 0.05) higher zone of inhibition against all selected microorganisms as compared to VOD extract. During the time-kill study, the MSE extract inhibited significantly (p < 0.05) higher growth of Staphylococcus aureus followed by Pseudomonas aeruginosa, Klebsiella pneumoniae, and Escherichia coli than that of VOD extract. Also, MSE extract showed significantly (p < 0.05) higher anti-inflammatory activity in comparison with VOD extract during the Human Red Blood Cell (HRBC) membrane stabilization test and albumin denaturation test. MSE extract revealed significantly (p < 0.05) higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and N₂O₂ scavenging assay than that of VOD extract, however, statistically, MSE extract showed comparable results with Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT). During the characterization of the selected extract, Fourier transform infrared spectroscopy confirmed the functional groups of the flavonoid content, ascorbic acid, β-carotene, and lycopene. Quantitative analysis of gallic acid (54.32 mg/g) and rutin content (14.80 mg/g) was revealed using a high-pressure liquid chromatogram.