• 한국버섯학회지
• /
• 제7권4호
• /
• pp.168-172
• /
• 2009

We attempted to isolate the bacterial strains from the fruiting bodies of Agaricus brazilensis and determined their effects on browning and distortions of mushrooms. No bacterial strains were isolated when the middle of browning regions of A. brazilensis were used. Total 125 bacterial strains were obtained from the surface of browning regions and classified into 17 different genera and 29 species by using MIDI methods. Most common genus were Pseudomonas (26), Yersinia (29), and Cedecea (29). High lytic activity were detected when Pseudomonas strains were tested, while relatively low lytic activity were observed with both Yersinia and Cedecea strains.Therefore, we believed the distortion of mushroom could be the result of bacterial infections. Also, the development of brownish color was detected in large number of A. brazilensis strains only by incubation at 4C, suggesting no specific correlation between bacterial strains and brownish color development. Also, it is considered that the development of brownish color can be the normal changes of A. brazilensis.