How to prevent and control contaminant fungi during the cultivation of white jelly fungus?
How do you prevent and control contaminant fungi in white jelly fungus? Please provide an introduction to the methods. Cultivating white jelly fungus is prone to harm from green mold, and there is also some contamination by Rhizopus, Mucor, and a few Neurospora. Green mold, Mucor, and Rhizopus often occur beside the inoculation holes of the fungus bags, or when the mycelial circles of two holes meet 9-10 days after inoculation, appearing at the front edge of the mycelium, and also on the bag wall...
How do you prevent and control contaminant fungi in white jelly fungus? Please provide an introduction to the methodsCultivating white jelly fungus is prone to harm from green mold, and there is also some contamination by Rhizopus, Mucor, and a few Neurospora. Green mold, Mucor, and Rhizopus often occur beside the inoculation holes of the fungus bags, or when the mycelial circles of two holes meet 9-10 days after inoculation, appearing at the front edge of the mycelium, and also on the bag wall.
Green mold also occurs on the fruiting bodies, causing the fungus fronds to rot. Neurospora mostly occurs at the tied seams of the bag opening. The main causes of contaminant fungus contamination are incomplete sterilization of the substrate bags, non-strict aseptic technique, holes in the bag film, impure spawn, or environmental pollution, etc.
The prevention and control methods for contaminant fungi in white jelly fungus can refer to the following list:
1. Purify the mushroom house environment: frequently clean up environmental sanitation and spread lime powder for disinfection. Before cultivation, the mushroom house must be strictly disinfected and sterilized to eliminate sources of contamination.
2. Carefully select raw and auxiliary materials: cottonseed hulls and wheat bran must be free of clumps and free of moldy deterioration, and should be placed under blazing sun to sterilize. Cultivation bags should have their quality tested beforehand.
3. Standardize fungus bag production: the water content of the culture substrate must not exceed 60%, and the time limit from bagging to putting on the stove must not exceed 6 hours to prevent the substrate from turning sour. Sterilization requires maintaining 100°C for 24 hours, without a drop in temperature midway.
4. Persist with aseptic technique: the inoculation room must be thoroughly disinfected and sterilized. Use qualified disinfectants, spraying the space, shelf beds, and site.
5. Carefully select spawn: for cultivating white jelly fungus spawn in spring, the Hypoxylon mycelium is required to be somewhat stronger, to avoid the ash receding when encountering low temperatures after inoculation, which affects fungus growth.
6. Handling of contaminated bags: contaminated bags harmed by contaminant fungi should be handled differently. For lightly contaminated ones, adopt the method of bagging over and tying the opening to control the spread, then sterilize and inoculate again. For severely contaminated ones, break the bags and take out the substrate, add 1%-2% lime water and mix well, pile and seal for 24 hours, then spread out to dry, and reuse next time. If the fruiting body is contaminated by green mold, it should be harvested early, and the fungus base should be wiped with clear lime water at pH 8 to control the spread.
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