Simple Identification of Edible Fungi

In the process of edible fungus cultivation, a variety of pest and abiotic interference often occur. Mushroom farmers all believe that miscellaneous bacteria are the great enemy in production, and prevention must be known in advance and targeted prevention in order to ensure a bumper harvest.

1. Competitive miscellaneous bacteria are mainly saprophytic fungi, which compete with edible fungi for nutrition, water and oxygen in the culture, especially in the early stage of cultivation and management, it is easier to occupy the fungus, secrete toxins and inhibit the expansion and spread of edible fungi.

two。 Infectious and non-infectious diseases include fungi, bacterial diseases and nematode diseases, which can infect edible bacteria, resulting in mycelium atrophy and fruiting body decay. Non-infectious diseases are mainly caused by some inappropriate physical and chemical factors, such as malnutrition, imbalance of water supply, too high or low temperature, too strong or insufficient sunshine and poisoning caused by harmful substances.

Competitive miscellaneous bacteria include Penicillium, Trichoderma, Aspergillus, Alternaria, Mucor and Rhizopus. In the process of cultivation, it can be identified from three aspects: color, smell and antagonistic line.

From the color to identify: different microbial colors are different, especially the common mold, those afraid of different colors of conidia, this is an easy way to distinguish. The common penicillium is turquoise, which is the most common filamentous bacteria, which can grow more than 25 ℃. The hyphae are white at the initial stage, and green spores appear gradually when they mature, mainly because the operation during inoculation is not strict or the cotton plug is too wet. Culture is the most easy to occur in the environment of high humidity and no ventilation. Trichoderma is green, the initial white patch, and then gradually produce green spores, the center of the patch is dark green, gradually lighter outward, the edge is white, mostly occurs in the acid environment, and grows rapidly above 25 ℃. Aspergillus was similar to Penicillium, it was white at the initial stage, black, yellow and green with maturity, and grew rapidly at about 28 ℃. Rhizopus begins to show gray-white spider-shaped hyphae, and then produces black sporangia, which has strong fecundity and fully propagates on the culture medium, which mostly occurs when the air humidity is high, the water content in the material is high, and the ventilation is poor. The mycelia of Mucor are white, some are as long as 3cm and 10cm, and the colonies are sparse, which are easy to be distinguished from edible fungi. The mycelium grows more frequently under the conditions of high temperature, high humidity and poor ventilation. The hyphae of Streptomyces are loose, long, white, conidiophores bifurcate; conidia are single spores, ball-forming chains, red or pink, often occurring on starch substrates such as corn and corn cobs. Alternaria often occurs on the cotton stopper in the bottle or on the culture material during seed production, especially under the condition of high temperature and humidity above 30 ℃. Other common bacteria do not have mycelial structure and are generally concentrated on the culture surface.

Identify from the smell: Pleurotus ostreatus generally has mushroom flavor or almond flavor. All kinds of miscellaneous bacteria have their own odors, most of them are sour, smelly, moldy and ammonia, molds are more or less the same mildew smell, and yeast is mostly sour odor. Other ammonia-producing bacteria mostly show the smell of ammonia.

From the antagonistic line on the surface of the culture material to identify: during the growth of Pleurotus ostreatus hyphae and miscellaneous bacteria, there is often a white white line at the junction of the two hyphae, like the dividing line on the map, this line is called antagonistic line. Through this line and inoculation site, color, smell and other conditions, we can identify which side is Pleurotus ostreatus hyphae, which side is miscellaneous bacteria, and which type of miscellaneous bacteria.