Evaluation of lignocellulosic compounds, compost traits and casing soil inoculated with bacteria on the growth and production of edible mushrooms (Agaricus bisporus)

In order to evaluate the compost traits and casing soil inoculated with bacteria on the mushroom growth and yield, a study was conducted as randomized complete block experiment with three replications during 1400 year in Mushroom Company of Nagin Fasle Shahrekord. The treatments included bacteria inoculated into the casing soil (Azotobacter chroococcum, Pseudomonas putida, Azospirillum lipoferum, Bacillus subtilis, Enterobacter cloacae and cyanobacteria) and controls. Chemical and biological properties of compost during different stages of composting including microbial respiration, microbial population, organic carbon, dissolved organic carbon in cold and hot water, ash, amount of lignocellulose compounds, acidity and electrical conductivity and mushroom growth indicators were measured including mushroom weight, yield, biological efficiency and production rate. Results of this study indicated that the chemical and biological properties of compost changed during the composting process. The highest microbial activity was observed at beginning of phase II, and also the highest bacterial population (1.25 × 109 CFU.g-1) was found. Bacterial population in casing soil was lower than compost. The amount of hemicellulose ranged from 22.6 to 45.1 percent, and the amount of cellulose ranged from 16.7 to 42.2 percent, and the amount of lignin ranged from 17.7 to 33.7 percent. Bacteria inoculation to the casing soil showed a positive effect on the yield (15.9%) and the average weight of mushroom (18.0%) compared to the control (p≤0.05). Among the bacteria used, Azotobacter crococcum and Pseudomonas putida showed a better effect on the functional characteristics of the mushroom than the other bacteria. Therefore, more research is needed to determine strategies to increase the yield and quality of agricultural traits in the commercial cultivation of edible mushrooms.