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【目的】制作巴尔喀什蘑菇培养料生产过程中，常发现一种腐生菌引起的病害，表现为棉籽壳发酵料发酵温度持续偏低，料面湿滑。研究该病害的病原和生物学特性，为该病害的有效控制提供依据。【方法】分离得到病原菌，观察形态特征和分析rDNA-ITS序列。【结果】该病原菌为粉红菌寄生菌（Hypomyces rosellus）的分生孢子阶段Cladobotryum noes菌寄生所致巴尔喀什蘑菇粉红菌病。该病原菌菌丝体最佳生长条件为20℃，属低温菌，pH 5.5偏酸性生长。葡萄糖为碳源，蛋白胨为氮源，光照对菌丝体生长有一定抑制作用。【结论】在食用菌生产过程中前期严格控制温度条件，做好二次发酵，加强通风和环境卫生管理有助于预防巴尔喀什蘑菇红菌病害发生。
【Objective】 In the process of producing Balkhash mushroom culture material, a disease caused by saprophytic bacteria is often found. The fermentation temperature of cottonseed husk fermentation material continues to be low, and the material surface is slippery. To study the pathogenic and biological characteristics of the disease and provide the basis for the effective control of the disease. 【Method】 Pathogenic bacteria were isolated and observed for morphological characteristics and analysis of rDNA-ITS sequences. 【Result】 The pathogen was conidiophore of Hypomyces rosellus. Barkerys mushroom Orthomyx caused by parasitism of Cladobotryum noes strain. The best growth conditions for mycoplasma mycobacterium were 20 ℃, belonging to the low temperature bacteria, pH5.5 acidic growth. Glucose as carbon source, peptone as nitrogen source, light on mycelium growth has a certain inhibitory effect. 【Conclusion】 Strict control of temperature conditions in the process of edible fungus production, good secondary fermentation, and strengthening of ventilation and environmental sanitation management will help prevent the occurrence of mushroom bacterial disease in Balkhash.