期刊论文

Tan, ZM;Zeng, LB

英文

Microorganisms

2076-2607

2024

12

7

1376-

10.3390/microorganisms12071376

Conceptualization, L.Z. and Z.T.; Methodology, A.S.; Software, L.Z.; Validation, L.L.; Investigation, A.S., B.S. and Y.T.; Data curation, L.Z., A.S. and Y.T.; Writing—original draft preparation, A.S. and Y.T.; Writing—review and editing, L.Z., Z.T. and J.L.; Funding acquisition, A.S. and L.Z. All authors have read and agreed to the published version of the manuscript. This research was supported by Hunan Provincial and Municipal Joint Fund “Soil Microbial Community Structure and Key Promoting Bacteria Excavation in Lactarius hatsudake Tanaka”, Hunan Provincial Forestry Special Project “Demonstration and Popularization of Standardized Technology for Forestry Mushroom (Lactarius hatsudake Tanaka) Plantation”, Hunan Provincial Forestry Science and Technology Tackling and Innovative Project (XLK202412), National Key Research and Development (2023YFD2200903).

本校为第一机构

Lactarius hatsudake Tanaka is a mycorrhizal edible mushroom with an appealing taste and rich nutrition. It is also a significant food and has medicinal value. In this study, the plantation of L. hatsudake during the harvest period was taken as the research object, and this article explores which bacteria in the soil contribute to the production and growth of L. hatsudake. The soil of the control (CK) and the soil of the mushroom-producing area [including the soil of the base of the mushroom (JT) and the mycorrhizal root soil (JG)] was collected in the plantation. The three sites' bacterial com...