Characteristics and Distribution of Microorganisms in a Rice Straw Compost for Cultivation of Button Mushrooms (Agaricus bisporus)
2017
Lee, C.J., National Institute of Horticultural and Herbal Science, Eumseong, Republic of Korea | Yoo, Y.M., National Institute of Horticultural and Herbal Science, Eumseong, Republic of Korea | Moon, J.W., National Institute of Horticultural and Herbal Science, Eumseong, Republic of Korea | Cheong, J.C., National Institute of Horticultural and Herbal Science, Eumseong, Republic of Korea | Kong, W.S., National Institute of Horticultural and Herbal Science, Eumseong, Republic of Korea | Kim, Y.G., Chungcheongnam-do Agricultural Research and Extension Services, Yesan, Republic of Korea | Lee, B.E., Soonchunhyang University, Asan, Republic of Korea | Yoon, M.H., Chungnam National University, Daejeon, Republic of Korea | Sa, T.M., Chungbuk National University, Cheongju, Republic of Korea
In this study, we analyzed the densities and taxonomic characteristics of various microorganisms that play important roles in Agaricus bisporus culture medium composting, and examined changes in the levels of decomposition-related enzymes secreted by these microorganisms. Various microorganisms such as thermophilic bacteria, actinomycetes, fluorescent Pseudomonas spp., and filamentous bacteria are closely associated with culture medium composts of Agaricus bisporus. The population densities of microorganisms change, and harmful bacteria disappear during thermophilic composting. Psychrobacter sp., Pseudomonas sp., Bacillus sp., and Pseudoxanthomonas sp. accounted for the highest proportion of bacteria in the culture media during outdoor composting, whereas Bacillus sp. and Psychrobacillus sp. were dominant after pasteurization. Cellulose and hemicellulose enzymes of the microorganisms were important at an early stage of rice straw composting and after decomposition of carbon sources, respectively. Microorganisms that secreted these enzymes were present in the second and third turning stage of composting.
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