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After successful innoculation of several dozens 1/2 pint rice cake jars with no contamination, I was very surprised to lose numerous cakes to green mold after casing. (This "green" mold begins as a white cottony patch that grows with the mycelium. It turns green after growing a couple of days and doesn't appear to destroy the healthty mycelium.) I reduced water, removed the contaminated areas, and used 2oz hydrogen perxoide to six drops of anticeptic mouthwash solution and sprayed this lightly on infected areas. A few cakes survived and fruited. I use plastic storage containers with moist perlite bottoms and air stone fish bubblers. I mist when needed to keep moist not wet. The containers also have a 3/8 in hole at casing level where I use a hand-vac twice daily to vent CO2. Any suggestions?
i don't know if this will help my my friend had a cake once that had no visble signs of contam. but he sliced it a couple of times. and discovered that it was filled with green mold. and just as an experment he drowded the slices in 3% h202 for like 20 mins. then cased it took a little while but he did get fruits and no one died