以常见的6种食用菌化学消毒制剂为试材,采用抑菌圈法,研究了化学消毒制剂对食用菌生产中常见的木霉、青霉、曲霉、链孢霉等5种杂菌生长的影响,以筛选适合的消毒剂。结果表明:不同消毒剂抑制杂菌效果不同,不同厂家生产的同名制剂抑制效果也不相同;多菌灵1对木霉、黑曲霉、链孢霉抑制作用最强(最佳浓度为500倍液),而对青霉作用较弱,多菌灵2对多数杂菌无抑制作用;克霉灵、绿霉净抑制青霉效果最佳,最佳浓度分别为200倍液和1 000倍液。 Six common edible fungi chemical disinfectants were used as test materials to study the effects of chemical disinfection agents on the growth of five kinds of bacteria such as Trichoderma, Penicillium, Aspergillus, Neurospora, etc. in the production of edible mushrooms Impact to screen for suitable disinfectants. The results showed that: different disinfectants inhibit the effect of different bacteria, different manufacturers of the same name preparation inhibitory effect is not the same; Carbendazim 1 against Trichoderma, Aspergillus niger the strongest (the best concentration of 500 times the liquid ), But weaker to Penicillium. Carbendazim2 had no inhibitory effect on most of the bacteria. The fungus Penicillium and Penicillium had the best inhibition effect on Penicillium, the optimum concentration was 200 times and 1000 times respectively.