Edible mushroom pathogenic disease (invasive disease) (root mold) symptom occurrence law comprehensive prevention and control

Also known as black bread mold, the hyphae are grayish white or yellowish white when they are first formed, then turn yellowish brown or brown, and become black after maturity, and the appearance of the entire colony, such as a cluster of pins, is the most obvious symptom of root mold pollution. Hyphae are similar to Mucormyces, but can produce curved creeping hyphae on the medium.

Black root mold is highly adaptable and is widely distributed in a variety of substrates such as soil, manure, moldy grains and bread, as well as in the air. In the temperature of 25 degrees, humidity above 65%, poor ventilation in the environment is very easy to occur, in the pH range of 4.0-6.5 growth faster.

(1) The sterilization of the culture material should be thoroughly atmospheric pressure for a longer time, and the material temperature is higher when the material is stacked and fermented. (2) During the inoculation operation, avoid getting the inoculation utensils with natural water. (3) When the pile is fermented and cultivated, avoid spraying water and being wet by rainwater. The production water is used after disinfection with a solution containing chlorine dioxide. (4) Requirements in the culture room: clean, hygienic and dry, good ventilation, bottle mouth and bag mouth seals to avoid moisture. (5) Mixing sodium dichloroisocyanurate disinfectant powder in the culture medium can prevent the occurrence of such bacteria, and after infection, spraying or injecting into the material with a pharmaceutical solution containing sodium dichloroisocyanurate disinfection powder can be prevented.