Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions

Abstract

The succession of bacterial communities and changes of volatile components throughout the storage of white Hypsizygus marmoreus (white H.marmoreus) were investigated. The results showed that the microbial communities were mainly composed of Proteobacteria and Firmicutes at 4 °C and 25 °C, with Serratia, Pediococcus, Enterococcus, Pseudomonas and Stenotrophomonas as the dominant genera. Serratia could be detected during the whole period of storage, and the relative abundance increased with increasing time. It indicated that Serratia might be one of the main spoilage bacteria for white H.marmoreus spoilage. Pseudomonas and Stenotrophomonas had a sharp increasing trend during the late storage period, indicating they might be a potential factor for spoilage. The volatile components of white H.marmoreus were mainly composed of ketones, aldehydes, alcohols and esters, among which 3-octanone was the main component. Correlation analysis showed that Serratia was negatively correlated with 16 volatile compounds, and also suggested that Serratia might play an important role in inhibiting the production of 16 volatile compounds. The results would provide a theoretical basis for studying the microbial dynamics and the changes of volatile compounds of white H.marmoreus during storage to control the spoilage of edible fungi.