The causes of the disease are primarily related to improper management during the cold season. In low-temperature periods, the humidity inside the mushroom house can become excessively high, leading to over-spraying and excessive free water on the surface of the mushrooms. When the mushrooms absorb this excess moisture, they are unable to evaporate it effectively, which weakens their metabolic processes and creates an ideal environment for pathogen proliferation, eventually causing various fruiting body diseases. Another contributing factor is prolonged low temperatures, which result in a poor growing environment for the edible fungi over time, increasing their susceptibility to illness. Additionally, during the third or fourth harvest cycles, the mushrooms may suffer from nutrient deficiency within the bag. After the fruiting bodies begin to develop, they fail to receive adequate nourishment, leading to yellowing and eventual death.
To control the disease, several effective measures should be taken. First, it's important to regularly spray the mushroom house with different types of bactericides such as bacterial killers, mushroom diarrhea agents, and clotrimazole. These can be applied once a week to prevent infections. Second, when the temperature is too low, avoid excessive spraying to maintain proper humidity levels that support healthy fruiting body development. Third, ensure that the temperature inside the mushroom house is maximized—ideally above 15°C during the day for oyster mushrooms. Fourth, have a clear understanding of the optimal temperature ranges for each type of mushroom and apply targeted management practices accordingly. Fifth, regularly spray the mushroom bodies with disease-inhibiting agents like Mushroom No. 1, Light King Wang, Lixin Wang, Three-Dimensional Nutrition, and Mushroom Guards to enhance resistance. Lastly, if an infection occurs, use a combination of bactericides such as Bacterial Lore, Mushroom Scorpion Disease King, Mushroom Guards, King Everbright Bactericide, and others for comprehensive disease control.
By implementing these strategies, growers can significantly reduce the risk of disease and improve the overall health and yield of their mushroom crops.
Pediococcus pentosaceus are Gram-positive, facultatively anaerobic, non-motile and non-spore-forming, members of the industrially important lactic acid bacteria. Like other lactic acid bacteria, P. pentosaceus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative metabolism with lactic acid as the major metabolic end product (Axelsson, 1998; Garvie, 1986). Phylogenetically Pediococcus and Lactobacillus form a super-cluster that can be divided in to two sub-clusters, all species of Pediococcus fall within the Lactobacillus Casei – Pediococcus sub-cluster. Morphologically, pediococci (cocci; 0.6-1.0 mm in diameter) and lactobacilli (rods) are distinct. The formation of tetrads via cell division in two perpendicular directions in a single plane is a distinctive characteristic of pediococci. Pediococcus can be described as “the only acidophilic, homofermentative, lactic acid bacteria that divide alternatively in two perpendicular directions to form tetrads” (Simpson and Taguchi, 1995). Lactic acid is produced from hexose sugars via the Embden-Meyerhof pathway and from pentoses by the 6-phosphogluconate/phosphoketolase pathway (Axelsson, 1998). P. pentosaceus grow at 40 but not 50oC, between pH 4.5 an 8.0, in 9-10% NaCl, hydrolyzes arginine, can utilize maltose and some strains produce a “pseudo-catalase”.
Pediococcus Pentosaceus
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