In the cultivation of edible fungi, a variety of pests and abiotic disturbances often occur. Mushroom farmers all believe that bacteria are the enemy of production. They must be aware of prevention in advance and have targeted prevention and treatment to ensure a bumper harvest.
1. Competitive bacteria are mainly saprophytic fungi. They compete with edible fungi for nutrients, moisture and oxygen in the culture materials, especially in the early stages of cultivation and management. They are more likely to invade and accumulate toxins and inhibit the growth of edible fungi. Expand and spread.
2. Infectious and non-invasive diseases Infectious diseases include fungi, bacterial diseases, nematode diseases, etc. All of them can infect edible fungi, causing mycelial atrophy and fruiting body rot. Non-invasive diseases are mainly physiological disorders caused by unfavorable physical and chemical factors such as malnutrition, imbalance of water supply, excessive or low temperature, excessive or insufficient sunlight, and poisoning caused by harmful substances.
3. Competitive bacteria include Penicillium, Trichoderma, Aspergillus, Neurospora, Mucor, and Rhizopus. In the cultivation process, it can be identified from the three aspects of the color, smell and antagonistic line of the bacteria.
From the color to identify: different microbial colors are different, especially the common mold, fear of different colors of conidia, which is a simple method of differentiation. Common Penicillium is blue-green, which is the most frequently occurring filamentous bacterium. It grows above 25°C. The initial hyphae appear white. It gradually matures and shows green spores. It is mainly caused by inaccurate operation or excessive tampon during inoculation. It is most likely to occur in a high-humidity, non-ventilated environment. Trichoderma was green and initially presented with white patches. Afterwards, green spores gradually developed. The center of the lumps was dark green, gradually turning outwards, and the edges were white. They mostly occurred in a slightly acidic environment, and grew rapidly above 25°C. Similar to Penicillium, Aspergillus is white at the beginning, and is black, yellow, and green with maturity, and grows rapidly at about 28°C. Rhizopus began to appear as gray spider-like hyphae, which later produced black sporangia. Its fertility is very strong. It reproduces fully on the medium and occurs mostly in high air humidity, high water content in the material, and poor ventilation. Mucor hyphae is long white, some as long as 3 to 10 centimeters, colonies are sparse, easy to distinguish with edible fungi, mycelia growth than in Shaanxi, and more in high temperature, high humidity, poor ventilation conditions. The hyphae of Alternaria are loose, longer, white, bifurcated branches of conidiophores; single spores of conidia, balls forming chains, red or pink, often occurring on starch substrates such as corn, corn cobs . Aspergillus spp. often occurs on the tampon in the bottle during seed production, or on the culture medium, especially at temperatures above 30°C. Other common bacteria do not have a mycelial structure and are generally concentrated in the culture medium.
From the odor to identify: Pleurotus ostreatus generally have mushrooms flavor or almond flavor. All kinds of bacteria have their own odors, most of which are acid, odor, mold, and ammonia. Molds are mostly mild odor, while yeasts are mostly sour. Other ammonia-producing bacteria are mostly characterized by ammonia.
Identify from the antagonistic line on the surface of the culture material: During the growth of Pleurotus ostreatus mycelium and bacteria, at the junction of the two types of hyphae, a white line often appears white, like the boundary line on the map. This line is called Antagonist line. Through this line and inoculation site, color, odor and other conditions to identify which side is Pleurotus mycelium, which side is a mixed fungus, what type of bacteria are produced.
1. Competitive bacteria are mainly saprophytic fungi. They compete with edible fungi for nutrients, moisture and oxygen in the culture materials, especially in the early stages of cultivation and management. They are more likely to invade and accumulate toxins and inhibit the growth of edible fungi. Expand and spread.
2. Infectious and non-invasive diseases Infectious diseases include fungi, bacterial diseases, nematode diseases, etc. All of them can infect edible fungi, causing mycelial atrophy and fruiting body rot. Non-invasive diseases are mainly physiological disorders caused by unfavorable physical and chemical factors such as malnutrition, imbalance of water supply, excessive or low temperature, excessive or insufficient sunlight, and poisoning caused by harmful substances.
3. Competitive bacteria include Penicillium, Trichoderma, Aspergillus, Neurospora, Mucor, and Rhizopus. In the cultivation process, it can be identified from the three aspects of the color, smell and antagonistic line of the bacteria.
From the color to identify: different microbial colors are different, especially the common mold, fear of different colors of conidia, which is a simple method of differentiation. Common Penicillium is blue-green, which is the most frequently occurring filamentous bacterium. It grows above 25°C. The initial hyphae appear white. It gradually matures and shows green spores. It is mainly caused by inaccurate operation or excessive tampon during inoculation. It is most likely to occur in a high-humidity, non-ventilated environment. Trichoderma was green and initially presented with white patches. Afterwards, green spores gradually developed. The center of the lumps was dark green, gradually turning outwards, and the edges were white. They mostly occurred in a slightly acidic environment, and grew rapidly above 25°C. Similar to Penicillium, Aspergillus is white at the beginning, and is black, yellow, and green with maturity, and grows rapidly at about 28°C. Rhizopus began to appear as gray spider-like hyphae, which later produced black sporangia. Its fertility is very strong. It reproduces fully on the medium and occurs mostly in high air humidity, high water content in the material, and poor ventilation. Mucor hyphae is long white, some as long as 3 to 10 centimeters, colonies are sparse, easy to distinguish with edible fungi, mycelia growth than in Shaanxi, and more in high temperature, high humidity, poor ventilation conditions. The hyphae of Alternaria are loose, longer, white, bifurcated branches of conidiophores; single spores of conidia, balls forming chains, red or pink, often occurring on starch substrates such as corn, corn cobs . Aspergillus spp. often occurs on the tampon in the bottle during seed production, or on the culture medium, especially at temperatures above 30°C. Other common bacteria do not have a mycelial structure and are generally concentrated in the culture medium.
From the odor to identify: Pleurotus ostreatus generally have mushrooms flavor or almond flavor. All kinds of bacteria have their own odors, most of which are acid, odor, mold, and ammonia. Molds are mostly mild odor, while yeasts are mostly sour. Other ammonia-producing bacteria are mostly characterized by ammonia.
Identify from the antagonistic line on the surface of the culture material: During the growth of Pleurotus ostreatus mycelium and bacteria, at the junction of the two types of hyphae, a white line often appears white, like the boundary line on the map. This line is called Antagonist line. Through this line and inoculation site, color, odor and other conditions to identify which side is Pleurotus mycelium, which side is a mixed fungus, what type of bacteria are produced.
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