Mushroom Mold: How to Know if Your Mushrooms Are Contaminated
1. Black Mold (Aspergillus niger)
Aspergillus niger is a type of fungi within the Aspergillus genus that causes a “black mold” disease in various plants and mushrooms. Other Aspergillus molds include Aspergillus flavus which is yellow, and Aspergillus davatus, which is green.
A. niger produces harmful mycotoxins, ochratoxin A, and patulin, which can cause severe allergic reactions when inhaled or ingested.
Inhaling Aspergillus molds can also cause Aspergillosis, a chronic respiratory condition. In severe cases, some people require invasive surgery to remove balls of Aspergillus, called “Aspergillus sp,” which can form in the lungs.
Aspergillus niger colonies that can infect mushrooms begin as a white to yellow color and becomes black, or black-brown as spores are produced. The colonies appear fuzzy with a powdery texture. This mold can be particularly harmful to health, so growers should be particularly aware of it.
Aspergillus species are thermophilic, meaning they thrive in hot temperatures and are more likely to contaminate mycelium under these conditions.
2. Wet Spot or Sour Rot Mold (Bacillus sp.)
Bacillus, or “wet spot” is one of the most common mushroom mold infections.
Like Trichoderma, Bacillus is a rapidly growing mold and essential to spot early. Bacillus has a dull brown color, and can be identified by its slimy appearance and sour smell likened to rotting fruit.
Bacillus infections form a dull gray slime that makes the substrate appear wet, hence the name.
Wet spot mold has heat-resistant spores that can survive during pressure cooking. To neutralize them, growers must soak the substrate grains overnight, transforming the spores into a germinated mold that the pressure cooker can eradicate.
3. Blue / Green Mold (Penicillium sp.)
Penicillium, a mold commonly found on expired or improperly stored bread, undergoes a unique transformation. Initially appearing as small white colonies, it matures into a vibrant blue-green hue with a granular texture, making it easily distinguishable. Beyond its role in food spoilage, Penicillium has noteworthy characteristics that extend beyond the kitchen.
This mold’s airborne spores have the potential to settle and proliferate on various substrates, including mycelium and mushrooms in cultivation environments. The ability of Penicillium to affect mycelium and mushroom growth is a concern for growers, as it may compromise the health and yield of the cultivated fungi.
While Penicillium played a pivotal role in the discovery of the antibiotic penicillin, revolutionizing medicine, its presence on food typically signifies spoilage and potential health risks. This dual nature of Penicillium highlights its significance both as a scientific breakthrough and as an indicator of food safety concerns.
Therefore, whether encountered in the realm of medicine, cultivation or food storage, understanding and addressing the presence of Penicillium is crucial for maintaining both the quality of cultivated products and the safety of consumables.
4. Green Mold (Trichoderma sp.)
Trichoderma, commonly known as “green mold,” poses a unique challenge in identification and containment. Among the various species, Trichoderma harzianum is the most prevalent culprit for infecting mushrooms.
Recognizable by its light-gray to white mycelium, forming circular colonies, Trichoderma exhibits white, thick, fluffy growths during the early stages of infection. Once Trichoderma mold matures, green spore patches will appear. If Trichoderma infects fully fruited mushrooms, they may have dry blotches and lesions on the cap and stems.
Trichoderma is notoriously difficult to stop spreading once the mold releases its spores. It’s essential to identify, isolate, and dispose of Trichoderma contaminated substrates before the mold spreads to other mediums like grow bags or jars.
5. Pink Mold (Trichothecium roseum)
Pink mold can be identified by its pink to peach colors and flat powdery appearance. When cultivating mushrooms, vigilant inspection of the substrate or growing medium is essential. This mold presents itself as a powdery layer, characterized by its unique hues and relatively flat profile.
Apart from its visual traits, it’s crucial to be aware of the potential health hazards associated with Pink mold. Some Trichothecium species found within this mold may harbor harmful mycotoxins like Aspergillus niger, posing health risks if inadvertently ingested. Therefore, growers should exercise caution upon detecting the pinkish hues and powdery texture indicative of pink mold and take immediate steps to address the contamination.
6. Red Bread Mold (Neurospora crassa)
Red Bread Mold, scientifically identified as Neurospora crassa first appears pale orange and wispy, then develops into brighter orange, and spores are produced. The mold should be identified as soon as possible, as it can mature and take over a mushroom grow in less than 12 hours. Look out for pale orange wisps.
This mold thrives in high-humidity environments, making it crucial for growers to monitor moisture levels to prevent its proliferation.
While Red Bread Mold itself is not known to produce harmful mycotoxins, its presence can indicate unsuitable storage conditions or compromised food quality. Therefore, upon detecting the distinctive red growth and wooly texture associated with Neurospora crassa, immediate action should be taken to address the contamination.
7. Cobweb Mold (Hypomyces rosellus, Formerly Dactylium dendroides)
Hypomyces rosellus, or “cobweb mold” is a common pathogenic mildew that can appear and spread across mushrooms in a very short period.
Cobweb mold manifests as a cottony growth on a wide range of fungi. Initially appearing white, the growth undergoes a color transformation to shades of pink, rose, or red as it matures. Dark red pimple-like structures called perithecia become prominent features.
Hypomyces rosellus looks similar to mushroom mycelium at first, making it challenging to identify. However, it’s typically much duller than mycelium, with finer strands.
Hypomyces rosellus flourishes in high moisture conditions, so it’s essential to control humidity. Fortunately, this mildew is easier to eliminate than most mold species. If spotted early, hydrogen peroxide (H2O2) can generally wipe it out.
Online sources suggest small patches of cobweb mold can be removed by placing a damp paper towel over the patch and pouring salt over the towel.
Be safe and grow well my friends,
Tok..
1. Black Mold (Aspergillus niger)
Aspergillus niger is a type of fungi within the Aspergillus genus that causes a “black mold” disease in various plants and mushrooms. Other Aspergillus molds include Aspergillus flavus which is yellow, and Aspergillus davatus, which is green.
A. niger produces harmful mycotoxins, ochratoxin A, and patulin, which can cause severe allergic reactions when inhaled or ingested.
Inhaling Aspergillus molds can also cause Aspergillosis, a chronic respiratory condition. In severe cases, some people require invasive surgery to remove balls of Aspergillus, called “Aspergillus sp,” which can form in the lungs.
Aspergillus niger colonies that can infect mushrooms begin as a white to yellow color and becomes black, or black-brown as spores are produced. The colonies appear fuzzy with a powdery texture. This mold can be particularly harmful to health, so growers should be particularly aware of it.
Aspergillus species are thermophilic, meaning they thrive in hot temperatures and are more likely to contaminate mycelium under these conditions.
2. Wet Spot or Sour Rot Mold (Bacillus sp.)
Bacillus, or “wet spot” is one of the most common mushroom mold infections.
Like Trichoderma, Bacillus is a rapidly growing mold and essential to spot early. Bacillus has a dull brown color, and can be identified by its slimy appearance and sour smell likened to rotting fruit.
Bacillus infections form a dull gray slime that makes the substrate appear wet, hence the name.
Wet spot mold has heat-resistant spores that can survive during pressure cooking. To neutralize them, growers must soak the substrate grains overnight, transforming the spores into a germinated mold that the pressure cooker can eradicate.
3. Blue / Green Mold (Penicillium sp.)
Penicillium, a mold commonly found on expired or improperly stored bread, undergoes a unique transformation. Initially appearing as small white colonies, it matures into a vibrant blue-green hue with a granular texture, making it easily distinguishable. Beyond its role in food spoilage, Penicillium has noteworthy characteristics that extend beyond the kitchen.
This mold’s airborne spores have the potential to settle and proliferate on various substrates, including mycelium and mushrooms in cultivation environments. The ability of Penicillium to affect mycelium and mushroom growth is a concern for growers, as it may compromise the health and yield of the cultivated fungi.
While Penicillium played a pivotal role in the discovery of the antibiotic penicillin, revolutionizing medicine, its presence on food typically signifies spoilage and potential health risks. This dual nature of Penicillium highlights its significance both as a scientific breakthrough and as an indicator of food safety concerns.
Therefore, whether encountered in the realm of medicine, cultivation or food storage, understanding and addressing the presence of Penicillium is crucial for maintaining both the quality of cultivated products and the safety of consumables.
4. Green Mold (Trichoderma sp.)
Trichoderma, commonly known as “green mold,” poses a unique challenge in identification and containment. Among the various species, Trichoderma harzianum is the most prevalent culprit for infecting mushrooms.
Recognizable by its light-gray to white mycelium, forming circular colonies, Trichoderma exhibits white, thick, fluffy growths during the early stages of infection. Once Trichoderma mold matures, green spore patches will appear. If Trichoderma infects fully fruited mushrooms, they may have dry blotches and lesions on the cap and stems.
Trichoderma is notoriously difficult to stop spreading once the mold releases its spores. It’s essential to identify, isolate, and dispose of Trichoderma contaminated substrates before the mold spreads to other mediums like grow bags or jars.
5. Pink Mold (Trichothecium roseum)
Pink mold can be identified by its pink to peach colors and flat powdery appearance. When cultivating mushrooms, vigilant inspection of the substrate or growing medium is essential. This mold presents itself as a powdery layer, characterized by its unique hues and relatively flat profile.
Apart from its visual traits, it’s crucial to be aware of the potential health hazards associated with Pink mold. Some Trichothecium species found within this mold may harbor harmful mycotoxins like Aspergillus niger, posing health risks if inadvertently ingested. Therefore, growers should exercise caution upon detecting the pinkish hues and powdery texture indicative of pink mold and take immediate steps to address the contamination.
6. Red Bread Mold (Neurospora crassa)
Red Bread Mold, scientifically identified as Neurospora crassa first appears pale orange and wispy, then develops into brighter orange, and spores are produced. The mold should be identified as soon as possible, as it can mature and take over a mushroom grow in less than 12 hours. Look out for pale orange wisps.
This mold thrives in high-humidity environments, making it crucial for growers to monitor moisture levels to prevent its proliferation.
While Red Bread Mold itself is not known to produce harmful mycotoxins, its presence can indicate unsuitable storage conditions or compromised food quality. Therefore, upon detecting the distinctive red growth and wooly texture associated with Neurospora crassa, immediate action should be taken to address the contamination.
7. Cobweb Mold (Hypomyces rosellus, Formerly Dactylium dendroides)
Hypomyces rosellus, or “cobweb mold” is a common pathogenic mildew that can appear and spread across mushrooms in a very short period.
Cobweb mold manifests as a cottony growth on a wide range of fungi. Initially appearing white, the growth undergoes a color transformation to shades of pink, rose, or red as it matures. Dark red pimple-like structures called perithecia become prominent features.
Hypomyces rosellus looks similar to mushroom mycelium at first, making it challenging to identify. However, it’s typically much duller than mycelium, with finer strands.
Hypomyces rosellus flourishes in high moisture conditions, so it’s essential to control humidity. Fortunately, this mildew is easier to eliminate than most mold species. If spotted early, hydrogen peroxide (H2O2) can generally wipe it out.
Online sources suggest small patches of cobweb mold can be removed by placing a damp paper towel over the patch and pouring salt over the towel.
Be safe and grow well my friends,
Tok..
