The Microbial Community in a Substrate of Solid-State Fermentation by Lentinula edodes: A Preliminary Study

Edible-fungal-based solid-state fermentation holds promise for sustainable food and biofuel production. Understanding the role of microbial communities in fungal substrates is crucial. Birch-based were treated with autoclaving (121 °C, at 2 bar) or hot air pasteurization (75–100 °C), followed by incubation without shiitake (Lentinula edodes) inoculum. Mycelial growth was monitored CO2 release biomass phosphate-lipid fatty acid (PLFA). DNA sequencing used to analyze communities. Results showed successful colonization on all substrates, regardless temperatures coexisting microbes. Total respiration (CO2) PLFA no significant differences between regimes. However, found shiitake-inoculated non-inoculated treatments. revealed dominance Phyllobacterium, Sphingomonas, Pelomonas genera inoculated while abundant Bacillus spp. Paenibacillus Firmicutes phylum. This study provides preliminary insights into community birch-based facilitating further investigation bacteria involved mycelium promotion biochemical conversion