AUTHOR=Yang Xiuqing , Li Tianhao , Liu Yu , Gu Yuyi , Li Jing , Wang Chaoping , Zhao Longgang , Wang Xiaofeng , Li Wenxiang , Sun Yanan , Cheng Fansheng , Zhu Dan 

TITLE=Bacillus sp. alone or combined with salicylic acid inhibited Trichoderma spp. infection on harvested white Hypsizygus marmoreus

JOURNAL=Frontiers in Microbiology

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1324833

DOI=10.3389/fmicb.2024.1324833

ISSN=1664-302X

ABSTRACT=<sec><title>Introduction</title><p>White <italic>Hypsizygus marmoreus</italic> is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging.</p></sec><sec><title>Methods</title><p>In this study, the pathogenic fungus <italic>Trichoderma</italic> spp. BBP-6 and its antagonist <italic>Bacillus</italic> sp. 1–23 were isolated and identified. The negative effects caused by this pathogen were judged by detecting a series of changes in the infected white <italic>H. marmoreus</italic>. The effects of <italic>Bacillus</italic> sp. 1–23 on <italic>Trichoderma</italic> spp. BBP-6 and the infected white <italic>H. marmoreus</italic> were detected. The effect of <italic>Bacillus</italic> sp. 1–23 treatment combined with salicylic acid (SA) was also considered.</p></sec><sec><title>Results</title><p>The results showed that <italic>Trichoderma</italic> spp. BBP-6 could affect the activities of antioxidant enzymes PAL, POD, CAT, SOD, GR, PPO, and APX to interfere with the stability of the white <italic>H. marmoreus</italic> antioxidant enzyme system and cause the mushroom severe browning and nutrition loss, as well as general quality deterioration. <italic>Bacillus</italic> sp. 1–23 could produce chitinase and chitosanase enzymes to inhibit <italic>Trichoderma</italic> spp. BBP-6 directly. SA reinforced this inhibitory. <italic>Bacillus</italic> sp. 1–23 alone or combined with SA could help white <italic>H. marmoreus</italic> from the <italic>Trichoderma</italic> spp. BBP-6 infection to effectively maintain nutrients, restore and stabilize the antioxidant system, and reduce the production of malondialdehyde, superoxide anion and hydrogen peroxide.</p></sec><sec><title>Discussion</title><p>Thus, such treatments could be considered potential methods to alleviate damage from disease and extend the shelf life of white <italic>H. marmoreus</italic>.</p></sec>