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The most common form of bacterial contamination in mushroom cultivation is Bacillus spp., known as “wet spot” or “sour rot.” It is characterized by a dull gray slime with a sour-smelling odor that appears excessively wet or mucus-like, and often forms in uncolonized patches along the bottom of grain jars. Their reproductive structures are called endospores, which are heat resistant, meaning they will survive the sterilization process. To prevent it, grains can be soaked for 12 to 24 hours at roo
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