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http://dx.doi.org/10.7845/kjm.2015.4086

Molecular diversity of endobacterial communities in edible part of King oyster mushroom (Pleurotus eryngii) based on 16S rRNA  

Lee, Choung Kyu (Department of Forest Resources, Gyeongnam National University of Science and Technology)
Haque, Md. Azizul (Department of Food Science, Gyeongnam National University of Science and Technology)
Choi, Byoung Rock (Department of Future Farming, Sacheon Agricultural Development & Technology Center)
Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology)
Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Microbiology / v.51, no.2, 2015 , pp. 148-155 More about this Journal
Abstract
The diversity of endobacteria in the edible part (cap and stipe) king oyster mushroom (Pleurotus eryngii) was investigated using 16S rRNA sequence analysis. The bacterial 16S rRNA libraries were constructed from the body cap (BC) and the body stipe (BS) of the king oyster mushroom. The twenty sequenced BC clones were divided into four groups and the largest group was affiliated with the Firmicutes (40% of clones). While, the twenty sequenced BS clones could be divided into six groups and the largest group was affiliated with the Actinobacteria (40% of clones). The predominant bacterial family from both the cap and stipe of the mushroom was corresponded with the Gram positive bacteria (62.5%).
Keywords
Pleurotus eryngii; 16S rRNA gene; bacteria diversity; endobacteria; phylogenetic tree;
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