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
CULTIVATING GOURMET MUSHROOMS

Figure 146. A brick keeps the straw submerged during pasteurization.

as a natural herbicide.

The "Phase II" Chamber: Steam
Pasteurization
A second method calls for the placement of

straw in a highly-insulated room into which
steam is injected. This room is known as the
Phase II Chamber. Before the straw is loaded
into the Phase II chamber, it must be moistened. This can be done simply by spreading the
chopped straw over a large surface area, a ce-

ment slab or plastic tarpaulin to a depth no
greater than 12 inches. Water is sprayed on the
straw via sprinklers over a two to four day period. The straw is turned every day to expose
dry zones to the sprinkling water. After several
turns, the straw becomes homogeneous in its
water content, approaching 75% moisture, and
is reduced to about 1/2 of its original volume.
Short stacking the straw is not intended to ac-

185

Figure 147. After 1-2 hours of submerged pasteurization, the basket is lifted out. After draining excess
water, the straw cools. Grain or sawdust spawn is
broadcasted over the surface and mixed throughout
the straw.

complish composting, but rather a way often-

dering the straw fiber, especially the waxy,
outer cuticle. In contrast to composting, the
straw is not allowed to self-heat. Once evenly
moistened, the straw is now ready for loading
into the steam chamber.
An alternative method calls for the construction of a large vat into which straw is dunked.
This tank is usually fitted with high pressure
water jets and rotating mixing blades to assure
full moisture penetration into the straw. If given
sufficient agitation, finely chopped straw gains
75% moisture in the matter of minutes. Once
moistened, the straw is loaded directly into the
Phase II chamber.

One ton of wheat straw, chopped and
soaked, occupies approximately 250 cubic feet

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