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<h1>(1) Microorganisms that are beneficial to edible mushrooms</h1>
Many microorganisms provide a variety of nutrients for edible mushrooms. In the production of bisporus mushrooms, microorganisms such as Pseudomonas, High Temperature Monastic Bacteria, Thermophilic Actinomycetes, and Actinomycetes thermophilus in the soil can not only help decompose complex organic matter such as cellulose and hemicellulose, but also provide a variety of amino acids, vitamins and other nutrients for Bispora mushrooms. At the same time, after the death of these microbial bacteria, they can also become good nutrients for the growth of bisporus mushrooms after decomposition. In addition, during the growth and development stage of bisporus mushroom mycelium, microorganisms such as Pseudomonas odor can secrete some growth hormone and promote the formation of fruiting bodies of bispora mushrooms.
Cultivation of bispora mushrooms
The bacteria isolated in the ascomycete fruit of the white truffle are mainly a-deformation bacteria, and the number of bacteria gradually decreases during the development of the ascomycete fruit, and these bacteria may play an important role in the formation and development of fruiting bodies. Studies on the diversity of culturable bacteria in the ascomycete fruit of Truffles showed a high diversity in the number and types of cultivable bacteria in the ascomycete fruit, belonging to 20 species belonging to 5 phylums and 11 genera, and among the proteobacteria bacteria isolated, the most diverse were y-proteus and a-proteus. Some edible mushrooms, especially the spores of mycorrhizal bacteria, are difficult to germinate on artificial culture media and must be germinated when other microorganisms are present, such as viscous yeast stimulating the spinospore germination of chanterelles, and a bacterial strain derived from fruiting body tissue has obvious stimulating effects on the germination of chanterelles.
Honey ring fungus in its natural habitat
Ash fungus has a associated relationship with white fungus, which is extremely beneficial to the growth and development of white fungus. The decomposition ability of white fungus to complex organic matter such as cellulose and hemicellulose is extremely weak, while the ability of ash hyphae to decompose cellulose and hemicellulose is strong. After the decomposition of cellulose and hemicellulose by the ash fungus, it becomes a sugar with a relatively simple structure that can be absorbed and utilized by the white fungus. From the perspective of cellulose and hemicellulose utilization, ash fungus plays a role of "pioneer". In nature, white fungus is often associated with ash fungus, and when artificially making strains, people do not use the pure mycelium of white fungus as a production strain, but mix the hyphae of white fungus with the mycelium of ash to make a so-called mixed strain.
White fungus
<h1>(2) Microorganisms harmful to edible mushrooms</h1>
Microorganisms that are harmful to edible mushrooms are also very complex in the way they harm edible mushrooms. Some species live in the same culture medium as edible mushrooms, competing with edible mushrooms for nutrients and space; some microorganisms secrete various toxins, hindering the normal growth and development of edible mushrooms; and some microorganisms are directly parasitic on edible mushrooms, causing various diseases. In wild edible mushrooms and artificially cultivated edible mushrooms, there are many types of microorganisms that harm edible mushrooms, and there are types of microorganisms that harm edible mushrooms in various microorganisms such as viruses, bacteria, actinomycetes, yeasts, and filamentous fungi. From the production of edible mushroom strains to the harvesting of fruiting bodies, harmful microorganisms may be encountered.
Organic mushrooms
Bacteria multiply fast, widely distributed, many can produce spores, heat resistance is strong, not easy to kill, often cause pollution of bacteria and cultivation materials, bring great losses to the production of edible mushrooms. The bacteria that harm edible bacteria are mainly Bacillus pseudomonas, Xanthomonas and Irvingia. For example, the pathogens of Oyster macular disease are mainly Pseudomonas. Actinomycetes are mainly present in soil and manure, and commonly contaminated strains are Streptomyces albicans, streptomyces pyrobacterium. Red yeasts such as crimson yeast, light red yeast, viscous red yeast slime red variant, orange red yeast, etc., often cause white fungus, black fungus, hair fungus and other ear piece rot phenomenon
Black fungus
Filamentous fungi, also known as mold, are important microorganisms that harm edible bacteria, including trichoderma, penicillium, Aspergillus, rhizobium, Mucormycetes, Fusarium, Warty mildew and so on. Some of them cause competitive diseases, competing with edible mushrooms for nutrients, moisture and growth space in the culture, changing the pH of the culture. Some cause parasitic diseases that absorb nutrients directly from the edible mycelium or fruiting bodies, resulting in physiological and metabolic disorders of edible mushrooms and death, resulting in severe yield reduction or harvest failure. The relationship between viruses and edible mushrooms is more complicated. Shiitake mushrooms, oyster mushrooms, etc. often occur viral diseases during artificial cultivation, which is manifested by slow growth of hyphae, thinning or fading bacteria, or even stopping growth, the amount of mushrooms is significantly reduced, the yield is reduced, the mushroom body is deformed, and when the stalk is infiltrated and decayed, and finally withers and dies. However, there are also some edible mushrooms that have symptoms after infection with the virus, such as virus particles can also be detected in the fruiting bodies of wild or cultivated shiitake mushrooms, but the fruiting bodies do not show abnormalities. The relationship between these viral particles and edible mushrooms has yet to be studied.