Common Diseases of Edible Fungi and Control Methods for Contaminant Microorganisms

I. Control of Contaminant Microorganisms During the Mycelial Growth Stage

(I) Common Types and Characteristics of Contaminant Microorganisms

1. Trichoderma mainly includes Trichoderma viride and Trichoderma koningii. They have strong vitality and reproduce and spread quickly, competing with edible fungi for nutrients, and they produce toxins that inhibit the growth of the affected mycelium. On the substrate, Trichoderma initially appears grayish-white with dense mycelium, then gradually turns green from the center of the colony toward the edge, forming dark green to ink-green powdery conidia.

2. Neurospora, also known as Monilia sitophila, bead mold, red bread mold, or red mold. The mycelium of Neurospora sitophila is initially dirty white and powdery-granular, later becoming fluffy; the mycelium is fine and loose, light in color, and grows extremely fast. A large number of pink or orange-red conidia are produced on the aerial mycelium, and the conidia push out beyond the mouth of the bottle (bag) as red colonies shaped like steamed buns. The temperature of the infected bottle (bag) rises, and a vinous odor develops.

Neurospora competes with edible fungi for nutrients and air, and produces toxins that inhibit the growth of edible fungi.

3. Aspergillus Aspergillus also often occurs during the spawn production and bag-cultivation mycelial stage of edible fungi. Its mycelium is initially grayish-white and loose, and spores form at the tips of the aerial mycelium. It is divided into "Aspergillus flavus" and "Aspergillus niger" based on the color of the spores formed.

Aspergillus has strong growth and reproductive capacity, competes with edible fungi for nutrients, and secretes toxins that inhibit and kill the mycelium of edible fungi.