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Endogenous Starter Bacteria Associated to Chanterelle Mycelia Enhance Aroma, Color and Growth of Mycelia

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Endogenous Starter Bacteria Associated to Chanterelle Mycelia Enhance Aroma, Color and Growth of Mycelia International Journal of Engineering and Applied Sciences (IJEAS) ISSN: 2394-3661, Volume-3, Issue-9, September 2016 Endogenous Starter Bacteria Associated to Chanterelle mycelia Enhance Aroma, color and growth of mycelia Neila Saidi, Shweta Deshaware, Ilef Ben Romdhane, Matab Nadim, Marwa Laaribi, Abdelkader Ltifi, Robert Kremer, Salem Shamekh Abstract— Chanterelle (Cantharellus cibarius) mushroom can mutually and beneficial association with certain trees. be cultured from its fruit body on agar medium. The present Ectomycorrhizal fungi in general are a subset of mycorrhizal study showed that the growth rate of chanterelle mycelia in agar fungi that form sheaths over the root tips of their host trees. medium is slow whereas the pigment of the cultured mycelia was medium dependent. Different mycelia colors were detected in Chanterelles are highly prized for their flavor and can be this study: from orange to pink and brown.This study also safely collected and consumed because they are easily revealed bacterial growth near mycelia fragments, which identified [1]. For the propagation of fungal mycelia in appeared only at the initial phase of mycelia growth after which laboratory an optimum medium is required, the composition the mycelia continued to grow, blocking bacterial growth in the of which provides all the essential nutrients offered via center of the agar plates. Therefore, we presumed that these symbiosis naturally by host trees. Routinely used media such bacteria were able to transfer the color to the chanterelle mycelia and may serve as fungal growth helper bacteria. as Malt Extract Agar (MEA), Potato Dextrose Agar (PDA) The first step was to isolate these accompanying bacteria in and Potato Dextrose Yeast Agar (PDYA) may lack certain pure culture and relate its phenotypical aspect to the mycelia essential growth components required for the growth of aspect. The second step consisted of chemically treating the Chanterelle mushrooms. Other commonly observed factors mycelia to suppress bacteria around and verify the mycelia’s inhibiting its growth include unknown specific nutritional ability to enhance or decrease color production. As a third step, requirements, difficulty in using complex carbohydrate the Chanterelle mycelia were treated separately with different chemical reagents [Sodium nitrate, Potassium phosphate sources, and high natural contamination of sporocarps by monobasic, Ammonium nitrate, Citric acid, Acetic acid, Boric moulds and bacteria [2, 3]. acid (0.05 g/ml), 1% NaOH, 1% KOH and 0.5%.HCl] followed However, several attempts have been made for aseptic by incubation in different agar plates. We demonstrated that cultivation of pure mycelium and fruiting bodies of some treatments killed all bacteria after which the mycelia lost Chanterelle mushrooms. Nylund (1982) [4] supplemented the its growth capacity. As a final step, agar plates showing no agar medium used for chanterelle mycelium production with development of mycelia were inoculated with bacteria. After this inoculation, mycelia growth resumed and obtained the color of several antibiotics. Antibiotics kept the co-inhabiting bacteria the inoculated bacteria. and fungi sequestered for 17-53 days following which a pure The results clearly showed that endogenous bacteria present mycelium was obtained which was confirmed by genetic in Chanterelle mycelia serve to initiate mycelial growth and sequencing. impart color to the Chanterelle mycelia. The isolated bacteria Danell & Camacho (1997) [5] produced the first cultivated produced aromas, lecithinase, amylase and laccase as well. However, these bacteria were unable to produce oxidase, Cantharellus cibarius in a potted 16-month-old Pinus catalase or protease. sylvestris with mycelium grown for only one year in culture. Chanterelle mushrooms may serve as an important source for Index Terms— Chanterelle, endogenous bacteria, color, pink, natural pigments since fungi can be grown in higher yields brown, orange, perfume, enzymes. using biotechnological techniques, compared with higher plants whose growth rates are slow. Different species of Cantharellus produce carotenoid pigments, which produce I. INTRODUCTION yellow, orange and red colors. The natural pigment of orange Chanterelles are ectomycorrhizal fungi growing in a yellow chanterelle mushroom is canthaxanthin. Major applications of this pigment are in the cosmetic and food industries including dairy products, confectionary, fish meat Neila Saidi, CERTE - LEMBE Technoparck Borj Cedria Tunis Tunisia, 21655641366 . and poultry products, beer and wine [6]. Shweta Deshaware, research fellow, pursuing Ph.D (Food Chanterelle mushrooms also produce some enzymes such as Biotechnology) from Institute of Chemical Technology, Mumbai. India. Ph:- polyphenol oxidases [7], superoxide dismutase (SOD), 022-25841881 Mob:- 09892727197. Ilef Ben Romdhane Senior research fellow, pursuing Ph.D in catalase (CAT) and peroxidase (POX) [8]. microbiology CERTE, LTEU Technoparck Borj Cedria Tunis Tunisia., Due to high nutritional and gourmet values, wide applications Matab Nadim, Juva truffle center, 51901, Juva, Finland. in food and cosmetic industries, as well as production of Marwa Laarib High Institute of Food Tunis Tunisia ESIAT Abdelkader Ltifi CERTE - LEMBE Technoparck Borj Cedria Tunis several biologically important metabolites, the demand for Tunisia, chanterelle mushrooms is on the rise. Robert Kremer University of Missouri 302 Natural Resources Bldg Based on the background provided, this study aims to Columbia, MO 65211 demonstrate the role of endogenous bacteria associated with Salem Shamekh Juva truffle center, 51901, Juva, Finland. 58 www.ijeas.org Endogenous Starter Bacteria Associated to Chanterelle mycelia Enhance Aroma, color and growth of mycelia chanterelle in color production and growth of the Chanterelle temperature, the plates were flooded with the suitable mycelia. In addition, the study tested the ability of isolated indicator. Formation of clear zones or zones with different strains for enzyme production. colors around the bacteria colony indicated the presence of the enzyme activities. II. MATERIAL AND METHODS Amylase Amylase activity was assessed by culturing bacterial A. Fragment of Chanterelle body inoculation in solid suspensions on TSA (MPA, Sigma-Aldrich, Germany) medium medium supplemented with 0.2% soluble potato starch Chanterelle fruits were harvested from Juva forest located (Sigma-Aldrich, Germany) at pH 6. After incubation for 2 close to Juva Truffle Center, Finland. They were brushed and days, the plates were flooded with 1% iodine in 2% potassium washed several times with tap water. One piece of 0.5 x 0.5 iodide solution. Formation of a clear zone surrounding the cm was cut under sterile conditions and placed on the surface colony was considered as positive result for amylase of four different solid agar media.The following agar media production. were used: Potato Dextrose Agar (Potato extract, 4 g; Glucose, 20 g; Agar, 20 g; Distilled water, 1 L), Yeast extract Agar Protease (Yeast extract, 20 g; Sucrose, 150 g; Agar, 20 g; Distilled For proteolytic activity, TSA medium amended with 0.4% water, 1 L), Malt Extract Agar (Malt extract, 20 g; Peptone, 1 gelatine was used for growing corresponding bacteria. g; Glucose, 20 g; Agar, 20 g; Distilled water, 1 L), and Degradation of gelatine was seen as clear zone around the Nutrient Agar. colonies. Plates when flooded with aqueous ammonium sulphate resulted in the formation of a precipitate making the B. Mycelia and associated bacteria observation agar opaque and enhancing the clear zone. Three observation methods were performed to investigate the existing of other microorganisms than Chanterelle mycelia Lipase growing on the agar media. The first method was based on For lipase activity measurement, the bacteria were grown on visual observation of bacterial colonies developing around Peptone Agar Medium (Peptone 10g, NaCl 5g, Agar 16g, the chanterelle mycelia. The second observation method was Distilled water added to make 1L) supplemented with 1% w/v performed by placing the agar cultures containing the tween 20 (separately sterilized). Positive lipase activity was chanterelle mycelia under the microscope to check the indicated by the formation of a visible precipitate of calcium existence of bacterial colonies around the mycelia. The third salts of lauric acid. observation technique was based on gram staining method. After microscopic observation, Actinomycete cultures were Peroxidase inoculated in Actinomycete Isolation Agar: sulfate, 0.001 g/L, For peroxidase activity, TSA Medium was used to culture magnesium sulfate, 0.1 g/L. Serratia spp. were identified fungal isolates. After 4 days of incubation the presence of using API 20E; and Staphylococcus spp. were confirmed peroxidase was evaluated by flooding the plates with a freshly using API Staph. prepared mixture of 0.4 % H2O2 and 1 % pyrogallol dissolved in water. Plates were checked 3 and 24 hours after C. Chemical treatment of Chanterelle fragments to destroy applying the indicator agent. The formation of a dark yellow associated bacteria brown color around the mycelium indicated peroxidase Different compounds were used such as sodium nitrate, activity. potassium phosphate monobasic, ammonium nitrate, citric acid, acetic acid and boric acid (0, 05 g/ ml) as chemical Laccase treatments in order to destroy the existing bacteria. Other Laccase activity was determined by culturing fungal isolates treatments with 1% NaOH, 1% KOH and
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