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杂菌为害是发展食用菌生产的极大障碍,它们常常生长迅速,与菇、耳竞争营养,并产生各种抗真菌的物质和酶类,抑制或杀死菇、耳菌丝体。有的如绿色木霉(Tvichoder ma Vivide)还可寄生在香菇子实体上,直接为害香菇。所以,消除杂菌污染,为菇农们排扰解难,是当前食用菌科技普及和生产中的一个重要课题。为此,把食用菌生产中常见杂菌种类、发生条件及综防措施介绍于下。(一)常见杂菌1.木霉(Tvichoderma sp.)常见的为绿色木霉。菌丝初期白色,渐变浅绿色至深绿色,菌丝致密呈棉团状,生长速度快,2—3天后菌落中央就可
Bacterias harm is the development of edible fungus production of great obstacles, they often grow rapidly, compete with mushrooms, ears and nutrition, and produce a variety of antifungal substances and enzymes, inhibit or kill mushrooms, ear mycelium. Some, such as Trichoderma viride (Tvichoder ma Vivide) can also be parasitic on mushroom fruiting body, direct damage to mushrooms. Therefore, the elimination of bacteria pollution, mushroom farmers trouble solving problems, is the popularity of edible mushrooms and production of an important issue. To this end, the bacteria in the production of common bacteria species, conditions and comprehensive prevention measures introduced below. (A) common bacteria 1. Trichoderma (Tvichoderma sp.) Common green Trichoderma. Mycelium initial white, gradient light green to dark green, dense mycelium was cotton-like, fast growth, 2-3 days after the colonies can be central