The Harmful Symptoms and Control Methods of Trichoderma Mushrooms

Trichoderma, commonly known as green mold, is a type of fungus belonging to the Fungi kingdom and the Ascomycota phylum. It is widely found in nature and is notorious for its strong pathogenicity against various edible fungi. Trichoderma not only affects the mycelium during the growth stage but also attacks the fruiting bodies, making it one of the most common and damaging contaminants in mushroom cultivation. It can occur at any stage—whether in seed production, raw materials, clinker, fermented substrates, or even during the fruiting phase. Some strains, like those used for straw mushrooms, may appear after the bacterial growth has completed. This mold thrives across a wide temperature range and has caused severe contamination in recent years in areas producing Tremella, oyster mushrooms, shiitake, and even Coprinus comatus. As a result, Trichoderma remains a major threat in the industry. One of the key biological features of this harmful Trichoderma is its rapid maturation. The mycelium can reach physiological maturity within just one week, after which it produces a visible green mold layer—its spore layer. When the substrate becomes infected, the mycelium is often hard to detect until the mold layer appears. Initially, it may look like small spots or patches, but under favorable conditions or when the edible fungus mycelium is weak, it can quickly develop into a full film. If left unchecked, the entire bag or substrate can turn green in a short time. The spores spread easily, attaching to walls and equipment, creating long-term risks for future productions. Trichoderma typically occurs in dead wood, leaf litter, soil, organic fertilizers, plant residues, and even in the air. Old mushroom houses, contaminated plants, and previous infections are the main sources of infestation. Once spores are produced, they can persist and re-infect new batches. The occurrence of Trichoderma is strongly influenced by environmental conditions. Its spores germinate best between 15-30°C, while the mycelium grows fastest at 25-30°C, with an optimal temperature range of 4-42°C. High humidity (around 95%) promotes rapid germination, while spores struggle to grow if humidity drops below 85%. Therefore, high temperature, high humidity, poor ventilation, and acidic substrates create ideal conditions for Trichoderma to thrive. Once it infects the host, it competes for nutrients and space, and secretes toxic compounds that damage and kill the host’s mycelium. To prevent Trichoderma, several effective measures can be taken: 1. When preparing the growing medium, add a mildew inhibitor at a ratio of 1:1000, and ensure thorough sterilization to eliminate spores completely. 2. Use scientifically balanced base ingredients to provide comprehensive nutrition, strengthening the edible fungi’s health and resistance. This helps the mycelium better resist mold. Studies have shown that adding certain beneficial fungi, such as the sky mushroom, can help suppress Trichoderma. 3. During fermentation, ensure even and complete processing of the substrate to reduce the chances of spore survival. 4. Strictly follow standardized inoculation procedures to prevent mold spores from entering the material. Research shows that using an edible mushroom inoculation purifier for five minutes before inoculation yields results comparable to traditional formaldehyde fumigation, without the harmful effects of formaldehyde on human health or the risk of residue. 5. Regularly spray 30–50 times diluted Venus disinfectant or a 1:1000 solution of Bacillus decoction every five days in empty spaces within the mushroom house. This is one of the most effective preventive methods. 6. If Trichoderma is detected, immediately spray or inject the affected area and contaminated bags with a 1:500 dilution of mildew control. This significantly reduces the spread. Severely contaminated bags should be burned or buried to prevent further contamination.

Special Intermediates

Our special intermediates are mainly a combination of our own actual product structure and product properties, including: 1. The product does not belong to any other product of our company intermediates, 2. Chemical reaction type is more special 3. Can be used to synthesize two or more kinds of API which roles is almost equivalent and difficult to separate the level. 4. This intermediate is somewhat less used for actual production or less practical use. We summarized the above four cases of intermediates temporarily as a special intermediate, if the special intermediate application is enlarge, we will adjust it according to the actual situation to change its "identity."

Special Intermediates,Tofisopam Intermediates,Amisulpride Intermediates,Antithrombotic/Blood thinners

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