Yeasts are widely distributed in nature and are a type of Ascomycetes without filamentous mycelium structure. They can contaminate the culture medium and culture materials during the production and cultivation of edible mushroom strains, resulting in deterioration of the culture materials and inhibiting the growth of mycelium. Symptoms Yeast contamination starts from the middle of the culture medium, causing the culture material or mushroom bed culture material in the strain bag to be fermented and deteriorated, and the odor of wine acid is scattered, which affects the growth and development of the mycelium. Pathogen This pathogen belongs to Ascomycete subphylum fungi, and the colonies that grow on the potato sucrose agar medium are paste-like or gelatinous, and the colors are milky white, pink, milky yellow. Some have stickiness, some have neat edges, some have smooth surfaces, and some have surface wrinkles. The spores were observed under a microscope. The spores were colorless, single-celled, and resembled the mother cell morphology. Onset characteristics Yeasts live on organic matter. Yeast spores are transmitted along with the air flow. Due to incomplete disinfection and sterilization during the production of strains or raw material cultivation, the contents of the bottle bag are relatively large and the materials are tightly packed, and the bottles are discharged closely. , prone to the bacteria. High temperature and high humidity are conducive to the germination and reproduction of yeasts. Excessive bed material and high water content in culture materials can cause the fermentation material to deteriorate. Control methods (1) In the production of strains, the culture materials should not be packed too tightly, and an appropriate amount of strains should be used. When sterilizing, the proper distance between bottle bags is conducive to neat evacuation. The original species and cultivars should not use atmospheric pressure intermittent sterilization method. Atmospheric pressure sterilization must maintain at least 100 °C for 8 hours. (2) Perform sterile operations during inoculation and strictly observe the inoculation protocol. (3) 0.2% of 25% carbendazim or 0.1% thiophanate-methyl spices are used in the cultivation process. Maintain proper water content and temperature of the culture material. Spray with clean water to reduce the incidence of germs. (4) The temperature of the culture material was found to be too high during the cultivation and produced a sour taste, and the culture was promptly irrigated with lime water (pH=13-14). Real Time Nucleic Acid Diagnosis System Qpcr System,Polymerase Chain Reaction,Real Time Pcr Thermocyclers,Real Time Nucleic Acid Diagnosis System Jiangsu Dinai Bioengineering Co.,ltd. , https://www.dinaipcr.com