Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000

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Содержание

1. Mushrooms, Civilization and History

2. The Role of Mushrooms in Nature

3.Selecting a Candidate for Cultivation

4. Natural Culture: Creating Mycological Landscapes

5. The Stametsian Model: Permaculture with a Mycological Twist

6. Materials fo rFormulating a Fruiting Substrate

7. Biological Efficiency: An Expression of Yield

8. Home-made vs. Commercial Spawn

9. The Mushroom Life Cycle

10. The Six Vectors of Contamination

11. Mind and Methods for Mushroom Culture

12. Culturing Mushroom Mycelium on Agar Media

13. The Stock Culture Library: A Genetic Bank of Mushroom Strains

14. Evaluating a Mushroom Strain

15. Generating Grain Spawn

16. Creating Sawdust Spawn

17. Growing Gourmet Mushrooms on Enriched Sawdust

18. Cultivating Gourmet Mushrooms on Agricultural Waste Products

19. Cropping Containers

20. Casing: A Topsoil Promoting Mushroom Formation

21. Growth Parameters for Gourmet and Medicinal Mushroom Species

Spawn Run: Colonizing the Substrate

Primordia Formation: The Initiation Strategy

Fruitbody (Mushroom) Development

The Gilled Mushrooms

The Polypore Mushrooms of the Genera Ganoderma, Grifola and Polyporus

The Lion’s Mane of the Genus Hericium

The Wood Ears of the Genus Auricularia

The Morels: Land-Fish Mushrooms of the Genus Morchella

The Morel Life Cycle

22. Maximizing the Substrate’s Potential through Species Sequencing

23. Harvesting, Storing, and Packaging the Crop for Market

24. Mushroom Recipes: Enjoying the Fruits of Your Labors

25. Cultivation problems & Their Solutions: A Troubleshoting guide

Appendices

I. Description of Environment for a Mushroom Farm

II. Designing and Building A Spawn Laboratory

III. The Growing Room: An Environment for Mushroom Formation & Development

IV. Resource Directory

V. Analyses of Basic Materials Used in Substrate Preparation

VI. Data Conversion Tables

Glossary

Bibliography

Acknowledgments

OCR
136 GENERATING GRAIN SPAWN
cleanest items should be prioritized nearest to
the micron filter. Adherence to sterile inoculation techniques should be strictly observed.

Steps for Creating Second
and Third Generation Grain
Spawn
After sterilizing grain in 1/2 gallon or gallon

jars, standard procedures for inoculation are
followed. For every quart Grain Master, five

Figure 109. Inoculating G2 gauon jars ot sterilized
grain from 1/2 gallon (2 liter) G' masters.

1/2 gallon jars are recommended, essentially a
1:10 expansion.
Step 1. Select a Grain Master showing even,
luxuriant growth.Avoid spawnjars having zones
of heavy growth, discoloration, or excess liquid.
Step 2. Using a cleaned rubber tire, carefully
slam thejar against it, loosening the grain. If the
spawn is overgrown, more forcible shaking is
required before the spawn kernels will separate.
Do not strike the jar against the palm of your

bag form and is sold to consumer-growers.
A standard inoculation rate would be 1 quart
(liter) Grain Master to five 1/2 gallons, in other
words a 1:10 expansion. A diluted inoculation,
on the verge of being unsuccessful would be 1

quart Grain Master to twenty 1/2 gallons, in
other words a 1:40 expansion. Exceeding a 1:40



expansion of mycelium is likely to be associated with a >20% failure rate, a percentage
unacceptable to any spawn laboratory. Not only
can the loss be measured in terms of failure to
mature, but each failed spawnjar is likely to be
center stage for releasing thousands of contaminants back into the laboratory. Liquid

inoculation techniques allow a much greater
exponent of expansion than the traditional
method destribed here. (See Liquid Inoculation
Techniques described on Page 146.)
Step-by-step instructions follow for a clas-

sic grain-to-grain inoculation. As before, the

Figure 110. Jars furthest downstream are inoculated
first and removed.

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