« Previous AbstractAntibiotic Effects of Volatiles Produced by Bacillus tequilensis XK29 against the Black Spot Disease Caused by Ceratocystis fimbriata in Postharvest Sweet Potato    Next AbstractHerbivory-Induced Emission of Volatile Terpenes in Chrysanthemum morifolium Functions as an Indirect Defense against Spodoptera litura Larvae by Attracting Natural Enemies »

Food Chem

Title:		Endophytic bacteria promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia
Author(s):		Xu M; Bai HY; Fu WQ; Sun K; Wang HW; Xu DL; Dai CC; Jia Y;
Address:		"Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China; Nanjing Institute of Environmental Science, Ministry of Ecology and Environmental of China, Nanjing 210042, China. Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China. Nanjing Institute of Environmental Science, Ministry of Ecology and Environmental of China, Nanjing 210042, China. State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China. Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China. Electronic address: jiayong_2001@njnu.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20200728
Issue:
Page Number:		127672 -
DOI:		10.1016/j.foodchem.2020.127672
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Endophytic bacteria are always related to the host different traits, including the secondary metabolites production. However, the effect and mechanism of endophytic bacteria in the mushrooms fruit body on mycelia are still not clear. In this study, we investigated the effect of endophytic bacterial metabolites on the quality of Lyophyllum decastes mycelia. Soluble sugars, starch, protein, free amino acids, 5'-Nucleotides, EUC, and organic acids contents of mycelia were analyzed. We found that endophytic bacterial metabolites significantly increased the contents of soluble sugars, starch, protein, free amino acids, organic acids, and EUC. The present study thus suggests that endophytic bacteria could promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia"
Keywords:		Agaricales/*chemistry/physiology Amino Acids/analysis Bacteria/isolation & purification/*metabolism Endophytes/*physiology Food Microbiology Food Quality Fungal Proteins/analysis Mycelium/*chemistry/physiology Nucleotides/analysis *Taste Volatile Organic;
Notes:		"MedlineXu, Man Bai, Hong-Yan Fu, Wan-Qiu Sun, Kai Wang, Hong-Wei Xu, De-Lei Dai, Chuan-Chao Jia, Yong eng England 2020/08/11 Food Chem. 2021 Jan 30; 336:127672. doi: 10.1016/j.foodchem.2020.127672. Epub 2020 Jul 28"