{
  "id": 4777518,
  "title": "Effect of Mushroom-Bacteria Co-culture on Mushroom Growth and Antimicrobial Properties",
  "url": "https://urgent.news/2026/08/31/effect-of-mushroom-bacteria-co-culture-on-mushroom-growth-and",
  "topic": "science",
  "section": "Science",
  "published": "2026-08-31T00:00:00.000Z",
  "source": {
    "name": "bioRxiv",
    "slug": "biorxiv",
    "url": "https://www.biorxiv.org/content/10.64898/2026.08.30.747672v1?rss=1"
  },
  "original_language": "en",
  "account": "Edible mushrooms are known for their antimicrobial properties and potential health benefits. This research seeks to assess the antimicrobial activity of various edible mushrooms from market sources and determine if co-culturing them with bacteria could enhance their antibacterial effects. The four commercial mushrooms tested were Hericium erinaceus (lion's mane), Pleurotus ostreatus (oyster mushroom), Lentinula edodes (shiitake), and Agaricus bisporus (button mushroom). These mushrooms were cultivated on controlled/sterile substrates. Ethanol and water extracts from the mushrooms were prepared and evaluated against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis, as well as Candida albicans for their antimicrobial capabilities. The shiitake water extract (SWE) exhibited potent antibacterial activity against all tested bacterial species, inhibited biofilm formation, and displayed antifungal properties. The antimicrobial compounds in SWE appear to target bacterial cell walls and membranes, are more effective at lower pH levels, and are sensitive to heat. It is likely that these antimicrobials are proteins and polysaccharides. In contrast, the other three mushrooms showed only mild antimicrobial effects. When the fast-growing lion's mane and oyster mushroom were co-cultivated with different bacteria, the co-cultivation enhanced fruiting body development in lion's mane. Additionally, co-cultivation with Staphylococcus aureus increased the antibacterial effects of lion's mane against S. aureus, E. coli, and particularly Bacillus subtilis. Similarly, co-cultivating the oyster mushroom with bacteria, especially Bacillus subtilis and Pseudomonas aeruginosa, enhanced mushroom growth. The study suggests that mushroom-bacteria co-culturing could offer advantages in both agricultural and medicinal applications.",
  "summary": "Edible mushrooms have been reported to have antimicrobial properties and other health benefits. This study aims to test the antimicrobial activities of several edible mushrooms from markets and test if co-culturing them with bacteria could induce stronger anti-bacterial properties. Commercial mushrooms, Hericium erinaceus (lions mane), Pleurotus ostreatus (oyster mushroom), Lentinula edodes…",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}