【摘要】 食用菌菌糠是食用菌栽培过程中收获子实体后剩下的栽培基质，随着食用菌产业的发展，食用菌菌糠数量越来越多，菌糠中微生物群落结构的研究未见相关报道。本试验中以不同食用菌菌糠为材料，采用高通量测序的方法对平菇、香菇、金针菇、杏鲍菇菌糠中的细菌、真菌群落进行了分析。结果表明，所有菌糠样品细菌群落在门水平上的优势群落为变形菌门和厚壁菌门，从属水平来看，未分类的细菌群落占优势；所有菌糠样品真菌群落在门水平上的优势群落为子囊菌门和担子菌门，从属水平来看，优势属为食用菌自身所在属。更多还原

【Abstract】 Edible fungi chaff is the cultivation substrate left after harvesting fruit bodies during the cultivation of edible fungi.With the development of the edible fungi industry, the number of edible fungi chaff is also increasing. There is no relevant report on the microbial community structure in edible fungi chaff. In this experiment, different edible fungi were used as test materials. Bacterial and fungal communities in the chaff of Pleurotus ostreatus, Lentinus edodes, Flammulina velutipes and Pleurotus eryngii fungi were studied by high-throughput sequencing. The result showed that Proteobacteria and Firmicutes are the dominant communities at the phylum level of bacterial communities in all fungi chaff samples. At the genus level, unclassified bacterial communities predominate. Ascomycota and Basidiomycota were the dominant phyla at the phylum level of the fungal community in all the fungi chaff samples. From the genus level, the dominant genus was the edible fungus itself.更多还原