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Damage to Pleurotus ostreatus and its control
All aspects of the production of *Pleurotus ostreatus* are susceptible to contamination by harmful microorganisms, and strict control measures must be implemented promptly to ensure successful cultivation. Common bacterial contaminants include the following:
(1) Bacterial contamination often occurs on the slope of the parent strain or in the original species and cultivars. These infections are usually mild at first but can spread quickly. The signs of bacterial contamination typically appear within 10 to 24 hours after inoculation, showing rapid growth. To prevent this, it is essential to sterilize all inoculation tools by rubbing them with alcohol and then flaming them over a flame. Additionally, the culture medium should be properly sterilized according to standard protocols before use.
(2) *Penicillium* and *Trichoderma* are two common fungal contaminants that affect both the original strains and cultivated varieties. Once infected, *Penicillium* can cause the mycelium to grow rapidly and cover the surface of the medium. *Trichoderma*, on the other hand, tends to appear during the fruiting stage. If either of these fungi is detected, immediate action is required to remove the contaminated material and prevent further spread.
(3) During the high-temperature season in summer, *Streptomyces* is particularly prevalent, producing a large amount of orange-red powdery spores. Infections caused by *Neurospora* also pose a serious threat and must be addressed immediately. Contaminated bottles should be thoroughly cleaned and soaked in a 0.05% potassium permanganate solution or sterilized before being reused. Maintaining cleanliness throughout the entire process is crucial to avoiding contamination and ensuring a healthy crop of oyster mushrooms.