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
GROWTH PARAMETERS

259. Bottle culture of P. cttrtnoplleatus in

287

Japan.

ing through China in 1983,1 made clones of Chinese mushrooms. Using a BIC TM lighter and a small scal-

pel, I inoculated ten test tube slants without the benefit of any laboratory facility. One of those clones
survived the return trip. This is the strain prominently featured here.

Mycelial Characteristics: Cottony, whitish mycelium, often with tufts of dense growth, sometimes
with yellowish tones, and occasionally run through with, underlying rhizomorphic strands.
Primordia are yellow at first, especially from strains kept close to their natural origins. Mycelium
dense on grain. Colonization of bulk substrates at first wispy, only becoming dense well after colonization. This mushroom casts a much finer mycelial mat at first than, for instance, Pleurotus ostreatus
or P pulmonarius on wheat straw.

Fragrance Signature: Grain spawn smells astringent, or acrid, nutty, sometimes "fishy", with a
scent that, in time, is distinctly recognizable to this species.

Natural Method of Cultivation: This species will grow on logs and stumps, especially of Ulmus and
Carpinus species much like P ostreatus. Hilber (1982) reported that, per cubic meter of elm wood,
the yield from one season averaged 17-22 kilograms! Also grown on cottonseed hulls, sugar cane bagasse, straw and sawdust in China. In the United States wheat straw or hardwood sawdust are most
frequently employed for substrate composition.

Recommended Courses for Expansion of Mycelial Mass toAchieve Fruiting: Grain spawn sown
directly into sterilized sawdust or pasteurized substrates. The generation of intermediate sawdust

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