Catalogue

Contamination Library

Identify, prevent, and resolve common cultivation contaminants.

7 contamination library

The most common mushroom contaminant. It starts as white mycelium then turns bright green, spreads fast, and cannot be saved once established.

A fast, grey, wispy mould that spreads across the substrate surface. It is one of the few contaminants that is treatable if caught early.

Contamination by bacteria rather than mould, shown by slimy patches and a sour smell. It follows over-wet or under-sterilised substrate.

A common group of moulds appearing as black or dark tufts. Some species release irritating spores, so handle affected material with care.

A common blue-green mould from airborne spores, the same family as the mould on old bread. It cannot be cured once established.

A single-celled contaminant that often rides in on liquid culture or poorly sterilised grain, shown by cloudiness and a sour, yeasty smell.

Pests rather than moulds, but a common fruiting-room problem. They feed on mycelium and can carry contamination between blocks.