What is the etiology and prevention and treatment of edible fungus Penicillium?

In nature, Penicillium spores are ubiquitous, usually in our edible fungus production, every production process may be infected with Penicillium. Today, let's take a look at the etiology and prevention of edible fungus Penicillium.

1. Etiology of edible fungus Penicillium

The common Penicillium in the production of edible fungi mainly refers to Penicillium citrinus, Penicillium ropes, Penicillium chrysanthum, Penicillium circularum, Penicillium pallidum, Penicillium digitatum and Penicillium Italian. It can also be understood as a class of fungi of the genus Penicillium. Most conventionally cultivated edible fungi are easy to be infected with Penicillium in the mycelium growth stage, and only when serious diseases occur in the fruiting body, the resistance decreases. In order to show performance in the edible fungus fruiting body.

The hyphae are colorless or light-colored, separated. The erect conidiophores are symmetrically bifurcated or multi-branched in the shape of a broom, with small peduncles at the tip and conidia in series. Conidia globose or ovate, unicellular, smooth or rough, colorless, green or with other variegated colors. The color of the colony is green, yellow-green, blue and so on, and the new white growth zone is common in the outer circle of the colony.

Penicillium, which harms edible fungi, belongs to penicillium fungi. When the bacteria grow in large numbers, the colonies are blue-green.

The pathogens are widely distributed, saprophytic or weakly parasitic, exist in a variety of organic matter, produce a large number of conidia, mainly through the air flow into the culture material for the first infection. The raw materials and excipients with bacteria are also an important source of primary infection in the cultivation of raw materials. The conidia produced after infection were re-infected by air flow, insects, artificial water spraying and management operations. High temperature is beneficial to the disease, and it is most easy to occur under the condition of 28 ℃-30 ℃. Conidia can germinate to form white hyphae in 1-2 days and produce conidia rapidly. Most Penicillium prefers acidic environment, and it is easy to occur when the culture material and soil cover are acidic. The weak growth of edible fungi is conducive to the disease, and the weak growth of young mushrooms or the lack of timely removal of residual mushroom roots on the mushroom bed are conducive to bacterial infection.

Second, what is the control method of edible fungus Penicillium?

1. Do a good job in disinfection and sterilization of inoculation room, culture room and production place, keep the environment clean and hygienic, strengthen ventilation and ventilation, and prevent the spread of diseases.

2. Adjust the proper pH of the culture material. The culture materials of cultivated mushrooms, Pleurotus ostreatus and Lentinus edodes can be adjusted to slightly alkaline with 1% Murray and 2% lime water. After mushroom picking, lime water was sprayed to stimulate the mycelium growth of edible fungi and inhibit the occurrence of penicillium.

3. During seed production, operators must ensure thorough sterilization, handle bagged bacteria gently in the process of handling, and strictly prevent plastic bags from breaking.

4. The local disease of the bacterial bag can be injected with 15% formaldehyde solution, when penicillium occurs, it can be washed with lime water, and the disease on the mushroom bed can be sprayed with 1% carbendazim, 0.5% Duofengnong, 0.1% Shibaogong and 0.1% prohydantoin solution.