Identification and Control Methods of Common Oyster Mushroom Diseases

Why do some oyster mushrooms grow small white lumps in the later stage of growth? This occurs more in black varieties and rarely in grayish-white varieties. The same cultivation method and substrate were used. Why does this happen? How should this contaminant be controlled?

Every stage of oyster mushroom production can suffer from contaminant contamination, and it must be controlled promptly. The common contaminants are mainly the following:

(1) Bacteria mostly occur on the slant of mother cultures, while the harm to stock cultures and cultivation cultures is relatively mild. Bacterial contamination is characterized by rapid reproduction, generally becoming visible 10 to 24 hours after inoculation. Control methods: First, inoculation tools must be wiped with alcohol and sterilized with a flame. Second, the culture medium must be sterilized according to the regulations.

(2) Penicillium and Trichoderma Penicillium harm is commonly seen in stock cultures and cultivation cultures. After invasion, it quickly germinates and grows into mycelium, covering the surface of the culture medium. Trichoderma occurs during the fruiting body formation stage. When these two contaminants appear, they should be dug out promptly.

(3) Neurospora In the high-temperature summer season, Neurospora is most likely to occur and produces a large amount of orange-red powdery spores. Cultures contaminated by Neurospora should be eliminated promptly; the bottles must be thoroughly cleaned and soaked in 0.05% potassium permanganate water, or sterilized by steaming before use.