Laura Smith
Trichoderma, commonly referred to as trich, is a genus of green mold that preys on other fungal mycelium and is a common cause of mushroom contamination. It is often called green mold due to its characteristic green appearance. Trichoderma can be tough to detect, especially for newbie growers, as it may initially appear similar to mushroom mycelium with a white or off-white colour. However, as it matures and releases spores, it turns green. This mold spreads quickly and can cause significant damage to mushroom crops, making it a significant concern for mushroom growers and farmers.
| Characteristics | Values |
|---|---|
| Type | Genus of green mold |
| Appearance | Fluffy, white or off-white at the beginning, maturing into green as it releases spores |
| Odor | Coconut-like |
| Habitat | Grows in roots below the surface, mushroom substrates, and all types of soil worldwide |
| Prevention | Sterilization, increased air circulation and ventilation, maintaining a clean and sanitized growing environment, regularly monitoring for signs of contamination |
| Removal | Isolate and remove contaminated areas, wash affected tools with a bleach solution or alcohol, steam sterilization, steam pasteurization, hot water immersion, chemical treatment |
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What You'll Learn
Trichoderma is a green mold
Trichoderma is a genus of fungi in the family Hypocreaceae that is present in all soils, where they are the most prevalent culturable fungi. It is a spore that causes a green mold on plants, which is why it is often called "green mold". It is rarely harmful to plants, but it does overtake and kill fungi like mushrooms. This makes it a particular problem for mushroom growers and farmers.
Trichoderma is naturally resistant to most pesticides, making controlling it tricky. It is widespread and can grow in all types of soil worldwide. It commonly grows in roots below the surface, so it can be tough to detect on some plants. It has a fluffy appearance and rises from the substrate. It can grow at any stage of the cultivation process and causes numerous problems as it feeds on the desired species under cultivation. It is known to produce an aggressive white mycelium that causes a soft decay in mushrooms before it sporulates into a vibrant green.
Once it starts growing, Trichoderma is tough to get rid of. It grows quickly, so isolation is key. The optimal temperature for its growth is 80–86 °F (27–30 °C), so keeping the growing room cooler than that can discourage its growth. A non-sterile growing environment is one of the main ways that it spreads to new crops. The recommended way to sterilize a growing room is by steaming it at 150 °F (66 °C) for 12 hours. This should kill any leftover spores and prevent them from contaminating the new mushroom crop.
To prevent Trichoderma, it is important to disinfect all tools after every use. They can be soaked in a 10% bleach and water solution for 30 minutes or wiped down with rubbing alcohol to kill any mold spores. Washing tools with soap and warm water is also good for keeping them clean, but it might not kill all the mold spores. It is also important to maintain a clean and sanitized growing environment and regularly monitor the operation for signs of contamination.
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It preys on other fungi
Trichoderma is a genus of green mold that preys on other fungi, including mushrooms. It is one of the most common contaminants in mushroom cultivation. It is naturally resistant to most pesticides, making it difficult to control. It can be identified by its vibrant blue-green color during sporulation, as well as its coconut-like smell. While it is rarely harmful to plants, it can overtake and kill mushrooms, making it a significant problem for mushroom growers and farmers.
Trichoderma can grow at any stage of the mushroom cultivation process and causes problems as it feeds on the desired mushroom species. It is often observed in the early stages of cultivation, especially during the spawning run period, and can cause significant losses in mushroom crops. It is important to identify and remove any Trichoderma contamination as soon as possible, as it can quickly spread and contaminate neighboring dishes, jars, bags, and tubs. If left untreated, it can wipe out an entire crop.
The mold typically grows in roots below the surface, making it tough to detect. It is also commonly found in mushroom substrates, which is why steaming the substrate between harvests is crucial for mushroom growers. The recommended way to sterilize a growing room is by steaming it at 150 °F (66 °C) for 12 hours, or 24 hours if there is no substrate. This will kill any leftover spores and prevent them from contaminating new crops.
To limit the chances of Trichoderma contamination, it is important to maintain a clean and sanitized growing environment, increase air circulation and ventilation, and regularly monitor the operation for signs of contamination. Even with a flawless workflow, contamination can occur, so growers must be vigilant in spotting and addressing it. Once Trichoderma starts to sporulate, it is nearly impossible to misidentify, and it becomes extremely difficult to contain.
While Trichoderma is not generally harmful to humans, it is best to avoid breathing in mold spores. It can cause allergic reactions, coughing, sneezing, sore throats, and asthma. Some species of Trichoderma produce potent mycotoxins, which can lead to adverse health effects in individuals with weakened immune systems.
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It's difficult to contain
Trichoderma, commonly known as green mold, is a notorious cause of mushroom contamination. It is a genus of green mold that preys on other fungal mycelium and is characterised by its vibrant blue-green colour during sporulation. While it is rarely harmful to plants, it can be extremely detrimental to mushrooms, making it a significant concern for mushroom growers and farmers.
One of the biggest challenges with Trichoderma is its ability to spread rapidly and its resistance to containment. Once it takes hold, it can be extremely difficult to contain and eradicate. The spores of Trichoderma can remain viable even after disinfection treatments, leading to sporadic contaminations during handling or spawning. Its ability to grow at any stage of the cultivation process and its resistance to most pesticides further contribute to the challenge of containment.
The fluffy appearance of Trichoderma, which rises above the substrate, distinguishes it from the rope-like appearance of mushroom mycelium. In its early stages, Trichoderma can be difficult to detect as it appears white or off-white. However, as it matures and releases spores, it turns green. This colour change can occur within 12-24 hours, making timely identification crucial.
To limit the chances of Trichoderma contamination, it is essential to maintain a sterile growing environment. Steam sterilisation, steam pasteurisation, hot water immersion, and chemical treatments can be employed, although they may not always be successful. Additionally, increasing air circulation and ventilation and regularly monitoring the growing operation for signs of contamination are crucial preventive measures.
While complete eradication of Trichoderma may not always be feasible, early detection and isolation of contaminated substrates, tools, and equipment are vital to minimise its spread. Affected tools should be washed with a bleach solution or alcohol to kill the mould spores. Furthermore, steaming the growing room between harvests at 150 °F (66 °C) for 12 hours (or 24 hours if no substrate is used) is recommended to kill any leftover spores and prevent future contaminations.
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It can be identified by its colour and texture
Trichoderma, commonly referred to as "green mold", is a genus of mold that preys on other fungal mycelium and causes trich in mushrooms. It is one of the most common contaminants in mushroom cultivation and can be identified by its colour and texture.
In the early stages of its development, Trichoderma appears white or off-white. As it matures and releases spores, it turns green. The white area turns green within 12-24 hours. Trichoderma is characterised by its vibrant blue-green colour during sporulation. It produces emerald-green spore-bearing structures. The mould is also described as having a powdery and fluffy texture, which is denser than mushroom mycelium, which has thin threads.
The appearance of Trichoderma can be compared to that of mushroom mycelium, which is rope-like and remains tight on the substrate. In contrast, Trichoderma has a fluffy appearance that rises from the substrate. It can be difficult to detect in its early stages, as it may resemble mushroom mycelium or bruises. However, its colour and texture can help distinguish it from other contaminants.
In addition to its colour and texture, Trichoderma also has a distinct coconut-like smell, which can aid in its identification. It is important to note that while most Trichoderma species are not harmful to humans, it is recommended to avoid breathing in any mould spores.
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It can be prevented with sterile procedures
Trichoderma, commonly known as green mold, is a common contaminant in mushroom cultivation. It is a genus of mold that preys on other fungal mycelium and is characterised by its vibrant blue-green colour during sporulation. While it is rarely harmful to plants, it can be detrimental to mushrooms, as it feeds on the desired species under cultivation. Therefore, it is important to prevent and control Trichoderma to protect mushroom crops.
Sterile procedures are essential to prevent Trichoderma contamination in mushroom cultivation. The first step is to ensure proper sterilisation of the substrate. Incorrect sterilisation is one of the most common causes of mushroom contamination. Before hydrating or sterilising grains, it is recommended to soak them for 12 to 24 hours. This process helps to activate and destroy any heat-resistant bacterial endospores that may survive the pressure cooking process.
Additionally, maintaining a clean and sanitised growing environment is crucial. Steam sterilisation, steam pasteurisation, hot water immersion, and chemical treatments can be employed to prevent and control Trichoderma. Steaming the growing room between harvests is particularly effective, as it kills any leftover spores and prevents them from contaminating new crops. The recommended steaming temperature is 150 °F (66 °C) for 12 hours for rooms with substrates, and 24 hours for rooms without substrates.
Another important aspect of sterile procedures is ensuring adequate air circulation and ventilation. Trichoderma thrives in stagnant air and high humidity conditions. By increasing air circulation and maintaining proper humidity levels, the potential for Trichoderma growth and spread can be reduced. Regular monitoring of the growing environment is also essential to detect any early signs of contamination.
Furthermore, it is important to sanitise and disinfect all tools and equipment used in mushroom cultivation. Washing tools with a bleach solution or alcohol can kill Trichoderma spores and prevent further contamination. It is also crucial to isolate and dispose of any contaminated substrates, tools, or mushrooms immediately to prevent the spread of Trichoderma to other areas.
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Frequently asked questions
Trichoderma, also known as "green mold", is a genus of mold that preys on other fungal mycelium. It is one of the most common forms of contamination in mushroom cultivation.
Trichoderma has a fluffy appearance and rises from the substrate. It is typically white or off-white in the early stages of growth and matures into a vibrant blue-green color during sporulation.
Trichoderma spreads through spores and can grow at any stage of the cultivation process. It is naturally resistant to most pesticides, making it challenging to control. The mold can colonize plant roots and spread through the soil, and it thrives in high humidity and stagnant air conditions.
To prevent Trichoderma contamination, it is crucial to maintain a sterile growing environment. This includes steaming the substrate and the growing room between harvests. Additionally, ensure proper ventilation and air circulation to reduce humidity. Regular monitoring of your operation for early signs of contamination is also essential.
If you detect Trichoderma contamination, immediate isolation and removal of the contaminated substrate are crucial. Wash affected tools and surfaces with a bleach solution or alcohol to kill the mold spores and prevent further infection. It is also recommended to sanitize everything in the affected area before beginning a new crop.
