1. The Harmfulness of Edible Fungus Bacteria
During the production of edible fungi, large-scale cultivation or repeated use of the same location over multiple years often leads to the occurrence of pests and harmful bacteria. These pathogens spread quickly and cause significant damage, becoming a major obstacle in the development of edible fungus farming. Among these harmful microorganisms, competitive bacteria such as *Bacillus*, *Trichoderma*, *Mucor*, *Rhizopus*, *Aspergillus*, and *Streptomyces* frequently appear. They invade the mycelium of edible fungi, compete for nutrients, secrete toxins, and inhibit normal growth. This results in contamination of the culture bags and reduced yield. In some cases, these bacteria can also infect the fruiting bodies, leading to disease outbreaks. The contamination rate from bacterial infections can reach 10% to 20%, and in severe cases even 30%, causing substantial economic losses. In many instances, the damage caused by these bacteria exceeds that of traditional pests and diseases, making it a critical issue that must be addressed in edible fungus cultivation.2. Analysis of Causes of Competitive Bacteria in Edible Fungi
The spread of bacterial contamination in edible fungi is influenced by various factors. The main causes include:2.1 Bacterial Contamination: During strain production, improper handling can lead to bacterial contamination. If not detected in time, the bacteria may grow unnoticed within the mycelium, eventually contaminating the bulk bags during transfer.
2.2 Long-term Use of Production Sites: Repeated cultivation in the same space allows bacteria to accumulate over time. Without proper control, this increases the risk of bacterial infection in the culture bags.
2.3 Imbalanced Culture Formulation: An excessive water content, too much carbon source, or insufficient nitrogen in the substrate can create favorable conditions for bacterial growth. An unbalanced carbon-to-nitrogen ratio significantly increases the likelihood of contamination.
2.4 Incomplete Sterilization: Most substrates are sterilized using steam at high temperatures and pressures. If the process is not carried out correctly, residual bacteria may survive and multiply, leading to contamination.
2.5 Contamination During Inoculation: If the inoculation room or equipment is not properly disinfected, or if aseptic techniques are not followed, bacteria can enter the culture bags during the transfer process.
2.6 Contamination During Cultivation: Poor-quality bags with micro-pores can allow bacteria to enter. Additionally, poor ventilation, high humidity, and unsanitary conditions in the cultivation area increase the risk of contamination. Infected bags that are not removed promptly can spread bacteria to other bags.
2.7 Contamination During Fruiting Period: Failure to disinfect the mushroom house, especially older facilities, can lead to bacterial growth during the fruiting stage.
2.8 Varietal Resistance Differences: Some varieties are more resistant to bacterial infections than others. For example, Beijing fungus tends to have better resistance compared to other black fungus types.
3. Comprehensive Prevention and Control of Edible Fungus Bacteria
To effectively manage bacterial contamination in edible fungi, a proactive and integrated approach is essential. Prevention should be prioritized before any signs of infection occur, as controlling an outbreak once it has started becomes far more difficult. Key prevention strategies include:3.1 Selecting Resistant and High-Yield Varieties: Choosing varieties with strong resistance to bacterial infections can reduce the risk of contamination.
3.2 Ensuring Pure Cultures: Maintaining a sterile environment throughout the seed production process is crucial. The inoculation room and tools must be thoroughly sterilized, and aseptic procedures should be strictly followed. Using chlorine dioxide-based disinfectants like B&S brand can enhance effectiveness. Regular checks of the cultures help detect and remove contaminated strains early.
3.3 Using a Balanced Carbon-Nitrogen Ratio: The ideal C/N ratio varies depending on the species. For example, *Agaricus bisporus* requires a 17:1 ratio, while *Pleurotus* and *Hericium* prefer 20:1 or 25:1. Proper moisture levels (around 60%) and a water-to-substrate ratio of 1:1.1–1.2 are also important for preventing bacterial growth.
3.4 Thorough Sterilization: Substrates should be sterilized for at least 10–16 hours at atmospheric pressure or 2–4 hours at 126°C under pressure to eliminate all potential contaminants.
3.5 Managing Cultivation Conditions: The cultivation room should be fumigated with chlorine dioxide disinfectant for 4 hours at 0.3 g/m², maintaining high humidity and darkness. Temperature should be kept between 20–24°C, with relative humidity at 30–60%. Frequent inspections during incubation help identify and remove contaminated bags promptly.
3.6 Monitoring During Fruiting: The mushroom house should be disinfected before use, especially in older facilities. Adjusting environmental conditions based on the specific needs of each species—such as temperature, humidity, light, and ventilation—helps maintain optimal growth and prevent contamination.
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