The mites belong to arachnids, and there are many species of mites that endanger the mushrooms, which are harmful to fruit bodies and mycelium. It has a hemispherical bulge on the back of the body. The individual is small, yellowish-white, and appears yellowish-brown when piled, such as dust or rice bran. The strains are the main cause of the Buren's outbreak. The mushroom strains are generally planted at the beginning of September, and the orchids are transplanted into the mushroom bed with the strains. In the germination stage of about 20 days, Cockroach grows, develops, and reproduces in large quantities in mushroom cultures. It is not easily detected because of its small size. After spraying with water, the alfalfa breeds very quickly at a temperature of 22-24°C, and the number of the alfalfa grows rapidly. Due to the large number of edible mycelium, the mycelium is broken and reduced, and fruit bodies cannot be formed. In the early days of its occurrence, the pupa was located in the core of the mushroom bed, and then drifted and spread with the air flow. It quickly passed through the entire mushroom house. The surface of the cover soil was covered with oysters, resulting in a significant reduction in production of the autumn quinqueflies, and the loss was severe.
Control methods:
1 Strictly inspect the strains prior to sowing. For example, strains with sporadic green mold and traces of mycelium breakage shall not be used.
2 When composting, the pre-fermentation should bring the core temperature to about 75°C. The second fermentation should be done as required.
3 Timely processing of mushroom house waste, strict disinfection of mushroom house 4 Once the mushroom house found flaws, the heart must stop spraying water, reduce mushroom house temperature as much as possible, with killing spirit 0.1% concentration solution sprayed 20 grams per square meter. Until the mushroom room temperature is below 15°C, normal management can be done.
Food Grade Poly-Y-Glutamic Acid is often
used as a food additive and flavour enhancer in the form of its sodium salt,
monosodium glutamate.
1. Poly Glutamic Acid has
been implicated in epileptic seizures. Microinjection of glutamic acid into
neurons produces spontaneous depolarisations around one apart, and this firing
pattern is similar to what is known as in epileptic attacks.
2. Free glutamic acid is present in a wide
variety of foods, including and and is responsible for one of the five basic
tastes of the human sense of taste.
3. All meats, poultry, fish, eggs,
dairy products, as well as are excellent sources of glutamic acid. Some
protein-rich plant foods also serve as sources.
4. Auxigro is a plant growth
preparation that contains 30% glutamic acid.
Function:
1.Food industry:
as thickener for foods &
drinks, improves taste of drinks, stabilizer in ice creams, texture enhancer,
binder, animal feed supplement, antifreezing agent or cryoprotectant,
bitterness relieving agent, as an additive in preparation of starch foods
(bakery & noodles) for avoiding staling, enhancing food texture and
maintaining food shapes.
2.Health
Care:
Facilitates calcium absorption in
osteoporosis cases.
3.Medical
treatment:
Drug release carrier, a
haemostatic agent, soft tissue augmentation
Food Grade Poly-γ-glutamic Acid
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