Non-pollution prevention and control of edible fungi

The relationship between bacteria and edible fungi is equivalent to the relationship between weeds and green crops. They do not directly invade the edible fungi like pathogenic bacteria, but instead they compete for nutrients with edible fungi by growing on the culture medium, forming toxins at the same time, and inhibiting the consumption of toxins. Bacteria grow. Miscellaneous bacteria that are harmful to edible fungi are mainly molds and a few higher fungi, bacteria and slime.
1. Control of cultivating bacteria. The source of bacterial contamination in clinker cultivation is mainly culture carrier bacteria (incomplete sterilization), bacteria carriers, inoculation tools carrier (incomplete sterilization), invasion of external bacteria during inoculation and invasion of external bacteria during culture. According to this, the prevention and control points should be as follows: (1) Clean, fresh and mildew-free raw materials should be selected and thoroughly sterilized. This is the first line of defense against the contamination of germs. 2 Carefully select strains to eliminate bacteria and bacteria. 3 scientific ingredients, control of moisture and pH, create matrix conditions that are not conducive to bacterial infection. Experience has shown that the rate of mold contamination is higher when wheat bran is added or sugar is added to the feed. When soybean flour or cake flour is used instead of part of wheat bran, and there is no sugar, the mold contamination rate can be significantly reduced. When the water content is high, mold contamination occurs. When the water content is low, mold contamination occurs less frequently. 4 Strict vaccination, strict operation. 5 to create a suitable culture conditions, in particular, pay attention to the site clean and dry, in order to reduce the invasion of external bacteria.
2. Raw materials and fermentation materials cultivation of bacteria control. There are naturally many kinds of microorganisms in raw materials and fermentation materials. During the cultivation of edible fungi, whether the pollution can occur depends mainly on the equilibrium state among various microorganisms in the microflora of the material. Once this balance is broken, pollution will occur. The following measures are usually taken to prevent pollution. (1) Increasing the pH of the culture medium will inhibit the growth of mold without significantly affecting the growth of the edible fungi. 2 Properly dry, increase air permeability, promote the growth of edible mycelium, and inhibit the growth of mold. 3Increase the inoculation amount, which takes advantage of the microbial population in the reclaimed material. 4 Add appropriate amount of fungicide such as carbendazim to inhibit mold growth. 5 to create environmental conditions conducive to the growth of edible fungi, such as temperature, ventilation, and promote the growth of edible fungi to inhibit the proliferation of bacteria. 6 Scientific and rational fermentation, making selective substrates that are only conducive to the growth of edible fungi and not conducive to the growth of various bacteria, including physicochemical properties and microflora that are suitable for the growth of edible fungi.
3. The mushroom control of the mushrooming period. In general, the first bacterial infection is not prone to occur in the fruiting period unless the environmental conditions are too uncomfortable, such as high temperature, high humidity or excessive impurities. An effective way to prevent bacterial contamination during fruiting period is to prevent high temperature and humidity, ensure sufficient ventilation, and secondly, clean up the bed surface in time, clean the mushroom house, and maintain good sanitation.

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