Mushroom cultivation requires a comprehensive set of preventive and control measures to ensure high-quality production and minimize contamination. First, it is essential to carefully select and verify the bacterial strains used for cultivation. The quality of these strains can be determined through visual inspection and culture tests. A healthy strain will have thick mycelium, emit a distinct fragrance when the cap is opened, and show good hyphal viability. If possible, samples should also be tested in controlled conditions.
Second, the plastic bags used for cultivation must meet strict standards. They should be uniform in thickness, free from defects, and made of heat-resistant polypropylene. The substrate should not be overly wet, with a water-to-substrate ratio between 1:1.1 and 1:1.2. The material should be packed tightly but not too dense, and both ends of the bag should be sealed properly using flame. During hot seasons, a diluted carbendazim solution (1:800) can be used to reduce microbial contamination.
Third, sterilization under atmospheric pressure is critical. The temperature in the sterilization chamber must reach 100°C and remain there for at least 8 hours. Bacterial bags should be arranged with spacing to ensure even heating. Avoid cooling during the process by managing water or fire carefully. The entire sterilization process, from preparation to completion, should not exceed 8 hours to prevent substrate degradation. The time from seasoning to reaching 100°C must not exceed 5 hours to maintain material integrity.
Fourth, maintaining a clean environment is vital. Regular cleaning of areas like the inoculation room, sterilization area, and cooling zones is necessary. After heavy rain, thorough cleaning is required. Daily disinfection with solutions such as 0.2% soapy water, 3-4% mineral carbonic acid, 5% formaldehyde, 1:500 diluted carbendazim, or 5-20% lime water helps reduce airborne spores. Waste and pollutants should be burned or immersed to prevent environmental contamination.
Fifth, strict aseptic procedures are crucial during inoculation. The inoculation room must be thoroughly disinfected before use. Strains should be pre-treated, and all tools must be flame-sterilized. Inoculation should be done quickly, without unnecessary movement or conversation. Waste should be removed promptly to keep the space clean and safe.
Sixth, the timing of inoculation must align with optimal temperature conditions for mycelium growth and fruiting body development. Inoculating too early or too late can increase contamination risk and affect mushroom yield. The ideal temperature for inoculation is around 25°C. During summer, it’s best to inoculate during cooler nighttime hours.
Seventh, environmental factors like temperature, humidity, and ventilation play a key role in preventing bacterial growth. Maintaining suitable conditions for L. edodes promotes strong mycelium and reduces the chance of contamination. Poor conditions can allow bacteria to thrive, making it essential to monitor and adjust the environment regularly.
Eighth, if mold appears before the mycelium has fully healed, avoid immediate intervention. Instead, manage ventilation and moisture levels carefully. If mold is present, do not rush to treat it until the mycelium has recovered.
Ninth, surface mold on blocks or barrels can often be treated with lime water (pH 8–10) to change the pH and inhibit further growth. If the mold has penetrated the substrate, remove the affected parts and replace them with fresh culture. Severely contaminated materials should be taken outside, washed, dried, and treated with 0.5% peracetic acid for effective control.
Tenth, regular inspections are important, especially during warmer seasons. Bags should not be overcrowded to prevent overheating. After 5–6 days of growth, inspect each bag individually. Contaminated ones should be removed immediately. Lightly infected bags can be treated with formaldehyde, lithocarbonic acid, or alcohol. For severe cases, new material can be added and re-inoculated. Contaminated bags should be buried to prevent spread.
Finally, pests such as crickets and nematodes can harm mushrooms. During the early stages, cockroaches are a primary concern, while nematodes become more problematic later. Pesticides like 1:1200 to 1:1500 insecticides, 1:50 insecticide emulsion, or 1:500 marathon emulsion can effectively control these pests. Proper waste disposal and rodent prevention are also essential to avoid indirect contamination.
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