What is the cause of green mold on mushroom sticks? What should I do if green mold appears in shiita

Shiitake mushroom sticks with green mold? Green mold, also known as Trichoderma, not only competes with the mushroom mycelium for the medium.

The growth space will also release toxins to inhibit the growth of shiitake mushroom mycelium, and eventually cause a bad stick! In this case, it is caused by the contamination of strains, incomplete sterilization of culture materials, contamination of the inoculation process, and pollution of the culture environment. If you are very polluted, you should discard it....Point and flake contamination caused by the culture environment should be scraped off with sterilized knives, and then carbendazim should be used.

The solution scrubs the contaminated area and finally sprinkles with quicklime powder.

It is better to go to a hospital with specialized medical equipment as soon as possible.

What should I do if green mold appears on shiitake mushroom sticks?

Causes: 1. Incomplete sterilization and disinfection of impurities during steaming and sterilization.

2. When raising bacteria, the bacteria infected with green mold are not cleaned in time when stacking, and some green mold is latent in the material, and the oxygen increases, the temperature and humidity are suitable after taking off the bag, which accelerates the reproduction rate of miscellaneous bacteria.

3. If the bag is taken off too late, the yellow water will penetrate into the base, causing contamination of miscellaneous bacteria, and creating a suitable place for mushroom flies to reproduce.

4. The surrounding environmental conditions are poor, and the weeds have poor gas flow.

Prevention and control measures: 1. The normal pressure steaming material of the lentinus mushroom is more than 20 hours, and when receiving the bacteria, the tools used and the space of the fungus room should be thoroughly disinfected and sterilized to achieve no miscellaneous bacteria operation.

2. The temperature should be 20-25, and the temperature difference should not exceed 5, so as to achieve constant temperature cultivation.

3. When the mycelium of the fungus hole grows to a diameter of 3-5 cm, it is stacked upside down and chopped into a tic-tac-toe shape.

4. When one-third of the nodules grow out of the bacterial film on the surface of the mushroom stick, take off the bag in time to carry out the mushroom tube.

There are many ways for edible fungi to contaminate green mold, such as incomplete sterilization, lax aseptic operation, improper handling of raw materials, high number of miscellaneous bacteria in the environment, and so on.

The reason why edible fungi are susceptible to infection in Trichoderma vulgaris: edible fungi can produce enzymes that decompose cellulose, hemicellulose and lignin, etc., and the size of the enzyme amount and the level of enzyme activity vary depending on the edible fungi of different species, the type of substrate and the physiological development stage they are in. Cellulose is a supramolecular polymer, and studies have proved that basidiomycetes decompose cellulase not as a single enzyme, but as a multi-enzyme system.

Among them, there are two kinds of well-studied, namely C1 enzyme and CX enzyme. Most basidiomycetes mainly produce C1 enzymes, and only a few produce Cx enzymes. The activity of Trichoderma C1 enzyme and CX enzyme is quite high, which is much stronger than that in edible cultures.

Trichoderma contamination is often caused by edible fungi during cultivation, and one of the possible reasons is that the enzyme system that breaks down cellulose in Trichoderma has the upper hand. According to the analysis of the above enzymes, it is not advisable to reduce the contamination rate of Trichoderma by simply reducing the nutrition of the edible fungus culture medium, but it is not desirable, because the uncoordinated carbon and nitrogen ratio will inevitably affect the yield of edible fungi. It is preferable to start with sterilization, aseptic operation and scientific management.