Scientists from Chiang Mai University, Shanghai Academy of Agricultural Sciences and Mae Fah Luang University jointly published a review of "Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity".

Lignocellulosic materials commonly serve as base substrates for mushroom production. Cellulose, hemicellulose, and lignin are the major components of lignocellulose materials. The composition of these components depends upon the plant species. Currently, composted and non-composted lignocellulosic materials are used as substrates in mushroom cultivation depending on the mushroom species. Different substrate compositions can directly affect the quality and quantity of mushroom production yields. Consequently, the microbial dynamics and communities of the composting substrates can significantly affect mushroom production. Therefore, changes in both substrate composition and microbial diversity during the cultivation process can impact the production of high-quality substrates and result in a high degree of biological efficiency. A brief review of the current findings on substrate composition and microbial diversity for mushroom cultivation is provided in this paper. We also summarize the advantages and disadvantages of various methods of mushroom cultivation by analyzing the microbial diversity of the composting substrates during mushroom cultivation. The resulting information will serve as a useful guide for future researchers in their attempts to increase mushroom productivity through the selection of suitable substrate compositions and their relation to the microbial community.

The review was published in Biology (IF 5.168) (https:// doi.org/10.3390/biology11040569). Dr. Nakarin Suwannarach was the first author of the paper and Prof. Yan Zhao and Dr. Pattana Kakumyan were the corresponding authors. This work was financially supported by the "Belt and Road" international cooperation project from Shanghai Committee of Science and Technology, China, and partially supported by Chiang Mai University and Mae Fah Luang University, Thailand.

posted by Zhao Yan from Institute of Edible Fungi