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
138 GENERATING_GRAIN SPAWN

poiypropylene bag. Glass jars
Figure 112. 11 lbs. (5 kg.) of grain spawn in 2½ gallon (10-11 liter) glass jar anu
since
bag
spawn is easier to handle, this
are resuable whereas spawn bags are currently not recycled. However,
by
commercial
spawn
laboratories.
is the form most commonly sold to mushroom growers

48 hours before flushing out with bright white
mycelium.
Each Second Generation spawn jar can be
used for inoculating another set of grainjars, for
instance, five-gallon jars containing twice the
amount of grain as the 1/2 gallon containers, in
effect another 1:10 expansion. (2 1/2 gallon (10
liter) jars or bags can be used at a similar rate.
(See Figure 112.)) These would be denoted as
G3. Third Generation grain spawn is inoculated
in exactly the same fashion as Second Generation grain spawn. However, contamination is

likely to go unobserved. Some large spawn
laboratories successfully generate Fourth Generation spawn. However, contamination
outbreaks discourage most from pushing this
expansion any further. As the mass of sterilized
grain is increased within each larger container,
anaerobic conditions can more easily prevail, en-

couraging bacteria. These larger containers require more aeration, a feat that is accomplished
with frequent shaking (every 48-72 hours),
greater filter surface area, and near-horizontal
incubation. When the large containers are laid
horizontally, the surface area of the grain-to-air
is maximized, providing better respiration for

the mushroom mycelium.
Throughout every stage in the grain expansion

process, any hint of contamination, especially
smell, the texture of the grain or unusual colorations, should be considered warning signs. The

spawn maker soon develops a sixth sense in
choosing which spawnjars should be expanded,
and which should be avoided. Most spawn pro-

ducers only select a portion of the spawn
inventory for further propagation. The remainder are designated as "terminal' and are not used
for further expansion onto sterilized grain. Un-

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