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(1) Treatment of Sour Odor: 

After the fermentation substrate is piled up, the temperature rises slowly. After 5-6 days, the pile temperature is still below 60℃, and a sour odor and sticky substrate appear. This is due to the excessive moisture content of the fermentation substrate, the overly dense pile, and poor ventilation, resulting in anaerobic fermentation. The remedy is to immediately break up the pile, shake it apart, and spread it out to dry, reducing the moisture content, and then pile it up again. Ventilation holes should be left during piling to increase air permeability.

(2) Treatment of "Burning": During the fermentation process, due to insufficient moisture in the substrate, it becomes too dry, resulting in white spots of varying sizes in the pile, known as "whitening." These white spots contain a large number of actinomycete mycelia and spores. The excessive proliferation of actinomycetes raises the substrate temperature, causing the fermentation substrate to dry out and turn white, which is "burning." If this occurs, sufficient water must be poured in to prevent the high-temperature areas from drying out, and ventilation should be provided to lower the temperature.

(3) Treatment of Coprinus comatus spores: Coprinus comatus spores are abundant on moldy corn cobs and other fermentation materials, and are highly susceptible to growth under high temperature, high humidity, and alkaline conditions. Prevention of Coprinus comatus growth should begin with proper material preparation. First, the material should be dried to kill the spores. If Coprinus comatus spores are found around the material pile during fermentation, their fruiting bodies should be removed promptly, and the affected material should be turned into the center of the pile to allow the high temperature to kill the mycelium and spores. During fermentation, adequate ventilation should be provided to ensure sufficient oxygen supply and prevent anaerobic fermentation, allowing ammonia to dissipate fully.