Emma Wilson
Mycelium is the vegetative structure of fungi, which is similar to the roots of plants. They are usually white or cream-colored, but can also be yellow, brown, purple, black, red, pink, or green. Mycelium can be found in the soil, inside animals, and plants. In the wild, mycelium is a network of thin fungal strands called hyphae. Mycelium is also susceptible to environmental conditions, requiring a constant source of air, a relatively humid habitat, and protection from large amounts of water.
| Characteristics | Values |
|---|---|
| Colour | White, grey, green, black, blue-green |
| Texture | Fuzzy, rope-like |
| Smell | Mushroomy |
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What You'll Learn
Mycelium can be white, green, or black
Mycelium is a network of thin fungal strands called hyphae. It is often white or cream-colored, but it can also be yellow, brown, purple, black, red, pink, or green. Mycelium is usually white when it grows on mouldy food, blue cheese, or salami. However, it can also be green or black.
Mycelium is the vegetative structure of fungi and is made up of long fibers called hyphae. These hyphae grow on organic matter and are asexual until they join with another mycelium. After joining, the two mycelia can create a fruiting body that produces a mushroom. Mycelium is similar to the roots of plants, as it helps fungi absorb water and nutrients from the soil. It also invades the roots of plants and takes necessary nutrients like sugar.
The color of mycelium can vary depending on the strain and growing conditions. For example, mycelium grown in jars can have a dullish white-gray color or a bright white color. The color of mycelium can also be affected by contamination. For example, Trichoderma is a genus of green mold that preys on other fungal mycelium and is identified by its vibrant blue-green color during sporulation. Another type of contamination, bacterial contamination, appears dull gray, slimy, and excessively wet in grains.
Mycelium can also exhibit bruising or contamination, which can be identified by its blue or green coloration. This bruising can occur when the mycelium is touched or pressed against a container, or after it has been rehydrated or misted with water. Blue bruising is common in mushroom species containing psychoactive compounds such as psilocybin and psilocin. It is important to keep mold out of mycelium, as it can be destructive to the crop.
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Mycelium bruising can cause a blue or green colour
Mycelium is a network of thin fungal strands called hyphae that lie beneath the mushrooms, truffles, or crusts that we see on the surface. Mycelium bruising can cause a blue or green colour, which can be mistaken for contamination. However, it is important to distinguish between bruising and contamination, as they have different implications for mushroom cultivation.
Bruising in mushrooms refers to the discolouration that occurs when the mushroom tissue is damaged or stressed. This can be caused by physical handling, environmental factors, or nutrient imbalances. The colour change is typically blue or green but can also appear brown, depending on the mushroom species and the severity of the damage. Bruising usually appears in areas that have been physically handled or stressed, with a uniform colour change. It may also be accompanied by a softer or more fragile texture in the bruised area.
On the other hand, contamination, such as green mold Trichoderma spp. or blue-green mold Penicillium spp., can cause similar discolouration but with distinct characteristics. Contamination often appears in patches with irregular edges and may include colours like black or pink, along with a fuzzy texture that differs from the mycelium. While bruising is primarily a cosmetic issue, contamination can inhibit the growth of mycelium or even destroy your crop.
To distinguish between bruising and contamination, a Q-tip test can be performed, although it is not a definitive method. If there is colour transfer to the cotton swab, it may indicate contamination. However, bruised mushroom mycelium that is too dry may also show colour transfer. A more accurate method is to view the sample under a microscope.
Preventing and managing contamination are crucial aspects of mushroom cultivation. To prevent Trichoderma contamination, a 50-50 peat moss and vermiculite casing layer can be used, along with maintaining a specific pH level of the substrate. If contamination occurs, it can be treated with a solution of salt, sodium hypochlorite, or sodium bicarbonate.
In summary, mycelium bruising can indeed cause a blue or green colour, and it is important to differentiate it from contamination to ensure successful mushroom cultivation and maintain the health of the crop.
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Bacterial contamination appears dull grey
Mycelium is a network of thin fungal strands called hyphae that lie hidden beneath the mushrooms, truffles, or crusts that we typically associate with fungi. Mycelium can be fuzzy and white, green, or even black when growing on mouldy food, blue cheese, or salami. However, when it comes to mushroom cultivation, the colour of the mycelium can vary and may provide important clues about the health of the fungi.
Bacterial contamination of mushroom grain substrate is often referred to as "Wet Rot", "Wet Spot", or "Sour Rot". It is primarily caused by various pathogens within the Bacillus species. Bacterial contamination may appear dull grey, slimy, and excessively wet, resembling mucus. It is typically easy to identify by its sour or rotten smell. The grains may look completely normal, without any slimy liquid or colour changes, but the area may remain devoid of mycelium for weeks.
In some cases, bacterial contamination can cause yellowing of the substrate, indicating the mycelium's reaction to the bacteria as it secretes metabolites/enzymes to protect itself. This type of contamination is often referred to as "cobweb mould", which can be challenging to spot as it may appear grey, white, or fluffy. Bacterial blotch, also known as Brown Spot or Brown Blotch, is another common bacterial disease affecting mushroom fruit bodies. It is caused by pathogens within the Pseudomonas genus and has significant economic implications for mushroom farms due to its impact on the quality of edible mushrooms.
To prevent bacterial contamination, mushroom cultivators typically soak their grains for 12 to 24 hours before hydrating or sterilizing them. This process awakens any dormant bacterial endospores, making them susceptible to the standard sterilization process. By addressing the contamination before inoculating the grains, growers can avoid potential issues during the growing phase.
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Trichoderma is a green mould that preys on mycelium
Mycelium is a network of thin fungal strands called hyphae, which are often bright white in colour. However, mycelium can also appear in various other colours, including white-grey, green, and black. Mycelium is typically found underground and plays a crucial role in fungal reproduction.
Trichoderma is a genus of green mould that preys on mycelium. It is characterised by its rapid growth and production of green conidia when growing on a substrate. Trichoderma harzianum is the most common species of Trichoderma and is known for its ability to produce an aggressive white mycelium that causes soft decay in mushrooms before sporulating into a vibrant green. This mould is usually blue or green in colour and is often referred to as "the mean green" due to its voracious nature. It is considered a major contaminant in edible and medicinal mushroom crops, as it competes with the mycelium of cultivated mushrooms for nutrients and space, often resulting in the total destruction of the substrate.
The ability of Trichoderma to colonise different environments makes it highly adaptable and effective in controlling microbial populations. It can be challenging to identify and contain Trichoderma, especially before sporulation, as it may resemble mycelium. However, once it starts to sporulate, Trichoderma can be identified by its vibrant blue-green colour. To prevent and control Trichoderma contamination, it is essential to maintain proper sterilisation and moisture levels, as incorrect sterilisation and excess moisture are common causes of mushroom contamination. Additionally, hydrogen peroxide sprays can be used to eliminate mould and spores without harming the mycelium.
While Trichoderma is often seen as a contaminant, it has potential benefits in agriculture. A diluted Trichoderma solution can be sprayed on foliage to prevent fungal diseases or applied to the soil to improve root health. Trichoderma's ability to break down cellulose and complex organic compounds gives it a competitive advantage in various environments.
In conclusion, Trichoderma is a green mould that poses a significant threat to mushroom crops by preying on mycelium. Its rapid growth, adaptability, and ability to compete for nutrients and space make it a challenging contaminant to manage. However, with proper sterilisation, moisture control, and the use of hydrogen peroxide sprays, the spread of Trichoderma can be mitigated. Nonetheless, it is important to sanitise equipment and grow areas to prevent further contamination. While primarily known as a contaminant, Trichoderma can also be utilised to enhance root health and prevent fungal diseases when applied in controlled settings.
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Mycelium colour variation may be due to genetics
When it comes to colour variation in mycelium, genetics likely play a significant role. In a study on Lentinula edodes, a popular edible mushroom species, researchers identified candidate genes involved in mycelium browning. They discovered that light-induced formation of a brown film on the vegetative mycelial tissues is crucial for ensuring the quality and quantity of this mushroom. The mechanism of light-induced brown film formation is linked to light perception, signal transduction pathways, and melanin pigment deposition.
Additionally, the blue-light photoreceptor PHRA, a gene responsible for upstream functions of tyrosinase in the mycelium and fruiting body, exhibited different expression levels in various phenotypes. This suggests that the blue-light photoreceptor may have a unique function in forming the normal brown film of mycelium. Furthermore, the formation of brown mycelium films is involved in critical functions such as cell wall maintenance, light sensing, oxidoreduction, and carbohydrate metabolic processes.
While genetic factors influence mycelium colour, it is important to consider environmental conditions as well. For example, in a discussion about mycelium colour differences, a user suggested that the variation could be due to using the Multi-Spore (MS) method, resulting in different genetics with each liquid drop of spores. Additionally, factors such as substrate mixtures, incubation methods, and environmental conditions can also impact the colour and growth of mycelium. Therefore, mycelium colour variation is likely a complex interplay between genetic factors and environmental influences.
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Frequently asked questions
Mushroom mycelium can appear white, grey, green, or black.
White mycelium could indicate bacterial contamination. However, white mycelium is also a common occurrence in healthy mushrooms.
If you suspect contamination, you can conduct a q-tip test by gently swabbing the discoloured area. If there is colour transfer to the cotton, your mushroom is likely contaminated.
Mycelium contamination, often caused by Trichoderma, will appear as a thick, fluffy growth with a vibrant blue-green colour.
