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

187

thermal momentum of the hot outer shell not
only overwhelms the ever-shrinking cold core,

but causes the entire mass to skyrocket to
200°+ F. (930 C.), a temperature above which

disaster awaits. Above this temperature plateau, non-competitive, beneficial organisms
are killed, and the substrate becomes an open
habitat for many competitors which would otherwise be held in abeyance.

When the steam output from the boiler
is turned off, the Phase II box should be
immediately positive-pressurized with con-

taminant-free alt By forcing air through a
HEPA filter and ducting the air directly into
the Phase II chamber, contaminants are pre-

vented from being sucked in as the mass

Figure 149. Newly constructed, screened floor racks

which allow the passage of steam underneath the
mass of bulk material being pasteurized.

cools. For a steam box measuring 10 ft. x 10
ft. x 10 ft., a 1/8 HP blower pushing 200 CFM
through a 12 in. x 12 in. x 6 in. HEPA filter
(99.99 % @ .3p) adequately positive-pressur-

centers of densely packed Phase II steam
chambers remain below 1000 F. (38° C.) for
several hours, lagging behind the hot outer
shell, and suddenly race upwards. If steam output from the boilers is not reduced in time, the
entire mass continues to heat at an uncontrol-

lable rate. Without the cold core, which in
effect is a heat sink, to deflect the spiralling in-

crease in temperature, thermal momentum
continues for an hour or two beyond the time
steam injection is shut off. The minimum recommended time for steam pasteurization is two
hours above 160° F (71°C.).
A common oversight in steaming a mass of
straw or compost is the failure to chart, every

30 minutes, the temperature profile of the
mass. By measuring and charting, trend analysis is possible. If the climb in temperature is not
anticipated, and reduced at the right time, the

Figure 150. inside a iarge Phase 11 chamber.

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