食用菌链孢霉的发生特点与防控对策  

Prevention and Control of Edible Fungus Neurospora

作　　者：冯邦朝 彭乾东 朱德生 Feng Bangchao(School of Agriculture and Food Engineering,BaiseUniversity,Baise 533000,China)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000

出　　处：《安徽农学通报》2019年第2期30-31,共2页Anhui Agricultural Science Bulletin

基　　金：广西本科高校特色专业及实验实训教学基地(中心)建设项目(设施农业科学与工程;2018);百色学院院级科研资助项目(2011KB01)

摘　　要：该文分析了食用菌栽培中链孢霉的发生特点及危害情况,并提出了相应的防控措施,主要包括:减少污染源,严格无菌操作,培养健壮菌丝,控制培养室温度等。The damage characteristics and occurrence reasons of neurospora were analyzed in the cultivation of edible fungus.In addition,four prevention and control measures were proposed,which were to reduce pollution source,have strict sterile operation,cultivate robust mycelium and controlling the temperature of culture chamber.

关 键 词：食用菌 链孢霉 防控 

分 类 号：S646.9[农业科学—蔬菜学]