RP International Ltd is top Monosodium Glutamate(MSG) Supplier and Manufacturer in China. Monosodium Glutamate(MSG) Monosodium Glutamate,Flavor Enhancer Monosodium Glutamate,Monosodium Glutamate Food Grade,Healthy Monosodium Glutamate RP International Ltd , http://www.rp-foodadditives.com
1. Fungal rod rot Cause bacteria rot occurs mostly in the old mushroom area where the cultivation years are longer. The basic reason is that the competitive bacteria invade the infection. Therefore, all the factors that cause the bacteria to invade the infection will cause the bacillus rod to rot. The following aspects.
(1) Decrease in the resilience of cultivars The reduction in resilience is a manifestation of species degeneration, which is the internal cause of the decay of the bacilli.
Some of the old varieties in the old mushroom area are planted for many years, the species is degenerate, the mycelium vitality is weakened, the ability to adapt to the environment is poor, and the ability to resist the invasion of the bacteria is reduced, and the competitive bacteria can take advantage of it, causing the bacillus to rot. For example, the 24-14 varieties of mushrooms have long been cultivated for a long time. In recent years, their high yield and stress resistance have been significantly reduced, and the fungus sticks are also susceptible to rot.
(2) Poor cultivation environment Poor cultivation environment leads to impeded mycelium growth, weakened resistance, or senescence, self-dissolved bacteria sticks. High temperatures, poor ventilation, improper use of disinfectant drugs, deterioration of raw materials and other factors can also induce decay.
(3) Insect pest damage Mushrooms grow from the ventholes into the bar and grow and multiply. They directly bite on the mycelium. After the mycelium is injured, they form a local high-temperature, high-nutrient environment, which enables the competitive bacteria to invade the infection and form a cross-infection of the insects. Causes the bacillus to rot. The density of insect population in the old mushroom area is high, and it is a serious problem. Rotten rods are also relatively serious.
(4) Puncture injury During the cultivation process, the puncture ventilation was improperly performed. The puncture devices (iron nails, bamboo sticks, etc.) directly pierced the mycelium, causing the bacteria to invade the infection and cause rot.
(5) Damage caused by phytotoxicity The mycelium or fruit body of shiitake mushroom is very sensitive to most pesticides and can easily cause damage to the phytotoxicity. Such as dichlorvos, dimethoate, etc. have obvious toxic effects on the mycelium, mushroom farmers use these pesticides to treat insect pests, although the results of the treatment of pests but injurious mycelium, bacteria sticks are still rot.
In addition, bacteria sticks are rotted due to direct invasion or interference by resistant parasites or viruses.
2. Prevention and control of bacillus decay The prevention and treatment of bacillus decay should be based on prevention, supplemented by treatment, and implemented throughout the cultivation and management process.
(1) Selecting good varieties to purify and rejuvenate degraded varieties.
(2) In strict accordance with the high-yield cultivation techniques of shiitake mushrooms, the cultivation and management should be carried out. According to the local climate characteristics, select the appropriate species. 2 Do a good job in the health of the cultivation site and the environment. Last year, the spent bacteria bar should be cleaned in time; the old mushroom field should be sprayed with bactericidal insecticides to reduce the source of contamination of the bacteria and reduce the population density. 3 strictly control the amount of disinfection drugs. At present, the effective ingredients in the market for disinfecting medicines are the same, and the dosage is preferably 3 to 4 grams per cubic meter, and no more than 6 grams. 4 Inoculation mouth Sealed with wax or tape to prevent infestation of bacteria and bacteria from the inoculation port. 5 puncture ventilation to standardize the operation, nail diameter less than 2 mm, hole depth 1 ~ 1.5 cm, selected sunny puncture, not puncture at the nodule. 6 Rational pest control and disease prevention. The high efficiency, no side effects, non-toxic, and long-lasting mushroom-specific insecticide “mushroom net†is sprayed once after the first puncture, and sprayed once every two months to effectively control insect pests. Do not use insecticides such as dichlorvos that are not suitable for use on shiitake mushrooms.
(3) After treating rotting rods in time to find the rotting phenomenon of the rods, the rotten rods should be sorted out in time for stacking separately so as to avoid cross-infection between the rods and the following treatments are performed: (1) Using a clean blade to excise the rotten parts, using The fungicide and other fungicides scrub the lesion incision and the membrane, then the membrane is returned and sealed with tape to prevent loss of water, insects and bacteria. This is best done under aseptic conditions. 2 In the early stage of germination, the rods should be sterilized and inoculated again (rework).
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a Flavor Enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.
Our Annual output is 5000mt. We have professional product line for Flavor Enhancer Monosodium Glutamate(MSG). Our products are Kosher, ISO, Haccp, Halal certified with best quality and strict quality control.
With regards to the productions and quality control, We has advanced manufacturing facilities and professional R&D team which providing customers with safe, healthy, hygienic and high-quality products. All the productions are processed strictly in accordance with the regulations of HACCP and ISO system. We also provide value-added services based on customers` personalized requirements in both product application and technical support.
We wholesale and promise the high quality of Monosodium Glutamate(MSG) E621 with competitive price, buy Monosodium Glutamate(MSG) Food Grade at RP International
The Causes and Control Techniques of Rot of Lentinus edodes
In recent years, some mushroom growing areas have experienced various degrees of bacterial rod decay, resulting in the waste of resources and economic losses of mushroom farmers. Local areas have seriously threatened the development of the mushroom industry. For example, in 1999, in Yinliang Town, Qingyuan County, Zhejiang, the rate of bacterial rod decay was 17%, and individual farmers accounted for over 50% of the total loss. In this regard, we have carried out special studies since 1999 to find out the causes of rot and prevention techniques.