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Background  The symbiotic bacteria associated with edible fungi are valuable microbial resources worthy of in-depth exploration. It is important to analyze the community structure and succession of symbiotic bacteria in mushrooms. This can assist in the isolation of growth-promoting strains that have an essential relationship with the cultivation cycle as well as the agronomic traits and yields of fruiting bodies.    Results  In all of the samples from cultivation bags of  Hypsizygus marmoreus , 34 bacterial phyla were detected. Firmicutes was  the most abundant  bacterial phylum (78.85%). The genus Serratia showed an exponential increase in  abundance  in samples collected from the cultivation bags in the mature period, reaching a peak abundance of 55.74% and the dominant symbiotic flora. The most predominant strain was  Serratia odorifera  HZSO-1, and its abundance increased with the amount of hyphae of  H. marmoreus .  Serratia odorifera  HZSO-1 could reside in the hyphae of  H. marmoreus , promote growth and development, shorten the fruiting cycle by 3–4 days, and further increase the fruiting body yield by 12%.    Conclusions  This study is a pioneering demonstration of the community structure of the symbiotic microbiota and bacteria-mushroom interaction in the growth and development of edible fungi. This work lays a theoretical foundation to improve the industrial production of mushrooms with symbiotic bacteria as assisting agents.

Study on the community structure and function of symbiotic bacteria from different growth and developmental stages of Hypsizygus marmoreus