李宝聚博士诊病手记(十九) 食用菌脉孢霉的发生与防治

• 作 者: 王晶 李宝聚 孙军德 石延霞
• 机 构: 沈阳农业大学土地与环境学院,中国农业科学院蔬菜花卉研究所,
• 出 处: 中国蔬菜
• 发表日期: 2009年23期
• 关键词: 脉孢霉 食用菌 红色面包霉 栽培场所 链孢霉 生活周期 山东淄博 菌丝 北京房山 封口材料

脉孢霉(Neurospora spp)又称链孢霉、红色面包霉或串珠霉,是食用菌栽培中的重要竞争性杂菌和病害。由于其生活周期短,扩散蔓延快,食用菌栽培中一旦被污染将造成重大损失。自2008年以来,我们走访了北京房山、山东淄博、河北平泉、黑龙江尚志、苇河等地的食用菌产区,发现此病害侵染食用菌培养料和菌丝,造成培养基质大量报废、菌袋成品率下降、栽培场所环境污染的事情时有发生。

Neurospora spp (Neurospora spp), also known as Neurospora spp., Red bread mold or Streptomyces, is an important competitive bacteria and disease in edible fungus cultivation. Due to its short life cycle, spreading spread rapidly, once edible fungus cultivation will cause heavy losses. Since 2008, we visited the producing areas of edible fungi in Fangshan of Beijing, Zibo of Shandong, Pingquan of Hebei, Shangzhi of Heilongjiang and Weihe of Heilongjiang and found that the disease invaded the edible fungus culture material and mycelium, resulting in a large amount of waste culture substrate, Bags yield decline, cultivation of environmental pollution have occurred from time to time.