Effects of Some Beneficial Bacteria in Casing Soil on Growth and Yield of Cultivated Mushroom Agaricus bisporus

Authors

  • Mehmet Çetin Ege Üniversitesi, Bergama Meslek Yüksekokulu, Mantarcılık Programı, 35700 Bergama/İzmir
  • Hatice Özaktan Ege Üniversitesi, Ziraat Fakültesi, Bitki Koruma Bölümü, 35100 Bornova/İzmir
  • Kaya Boztok Ege Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, 35100 Bornova/İzmir

DOI:

https://doi.org/10.24925/turjaf.v4i3.197-203.619

Keywords:

Agaricus bisporus, Pseudomonas putida, P. fluorescens, Bacillus mycoides, Bacteria colonization

Abstract

This research was carried out to determine the interaction between some bacteria naturally existing in casing soil and Agaricus bisporus (Sylvan Hauser A15) hypha in laboratory (in vitro) and cultivation (in vivo) conditions, and to confirm its effects on mushroom yield. Totally 32 bacteria (3 Gram (+) and 29 Fluorescent Pseudomonads) was isolated from casing soil and healthy sporophores. As a result of in vitro experiment carried out to determine the effects of bacteria on mycelium growth of A. bisporus, 24 bacterial isolates were found more effective at the rate of 2 to 115% than control treatment. To determine the effects of bacterium, chosen at the end of in vitro experiments, on mushroom yield in cultivation conditions, three experiments were established in March, May and July in 2008. At the end of experiments, bacterial isolates provided 8 – 40 % increase in total yield. Population density and change in population number related to time was observed during growing period, after the inoculation of bacterial isolates into casing soil. According to the results, Pseudomonas fluorescens (T 4/2 and Ş 8), P.putida (Ş 2/1 and Ş 10) and Bacillus mycoides (T 7/2) bacterial isolates were colonized successfully both in casing soil and sporophores.

Published

29.03.2016

How to Cite

Çetin, M., Özaktan, H., & Boztok, K. (2016). Effects of Some Beneficial Bacteria in Casing Soil on Growth and Yield of Cultivated Mushroom Agaricus bisporus. Turkish Journal of Agriculture - Food Science and Technology, 4(3), 197–203. https://doi.org/10.24925/turjaf.v4i3.197-203.619