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
326

GROWTH PARAMETERS

yield efficiencies, many cultiTolerant of high temperatures, renowned for its speed to fruiting and
compared to the other Oyster-like species
vators are initially attracted to this mushroom. However,
Although high yielding, I do not
mentioned in this book, I hesitate to call it a "gourmet" mushroom.
hold it in high regard for numerous reasons, such as its
continued growth after harvest.
U lack of cluster-bouquet formation.
U premature fruiting.
U quickness to spoil.
production of high spore loads.
U attractiveness to fungus flies.
Many people use and like this speThese may be merely the complaints of a critical connoisseur.

Oyster growers in the world,
cies. P. pulmonarius remains the favorite of many of the largest

especially those located in warmer climatic zones.
growth and fruitbody developOkwujiako (1990) found that the vitamin thiamine was critical for
base
medium,
vitamins essential for
ment in P pulmonarius. By simply adding yeast extract to the
the cultivation of P.

enhanced fruitbody production are provided. For more information on

pulmonarius refer to Bano & Raharathnam (1991) andAzizi et alia (1990). (Please note

that these au-

probably cultivating a variety P.
thors describe Pleurotus sajor-caju when, in fact, they were
pulmonarius.)
Vilgalys et a!. (1993), Hilber (1982), Kay & Vilgalys (1992), and
For more information, consult
Petersen & Hughes (1992).

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