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
ANALYSIS

OF

B

Total dry Protein

ASI

C

Fat

Fiber

Per ct.

Per ci.

Per ct

Alfalfa seed screenings

90.3 31.1

9.9

11.1

Apple-pectin pulp, dried
Apple-pectin pulp, wet
Apple pomace, dried
Apple pomace, wet
Atlas sorghum grain

91.2

7.0

16.7

1.5

89.4

4.5

21.1
89.1

1.3

Atlas sorghum head chops
Avocado oil meal
Babassu oil meal
Bakery waste, dried (high in fat)
Barley, common, not including Pacific Coast

88.0

Material

states

matter
Per ct.

11.3

slum
Per ci.

33.1

5.1





4.98



7.3 24.2 49.4
0.9
5.8
7.9
5.0 15.6 62.1
1.3
3.7 13.9
3.3
2.0 70.6

3.3
0.6







1.12




2.8 10.7
1.1 17.6
6.8 12.0
91.6 10.9 13.7
0.7
9.5

1.9

89.8

8.7

89.1

12.1

90.2 11.6
90.3 13.5
92.0 12.3

5.7
7.4
2.0 2.4
3.5
8.7
3.45 14.7

Barley, malted
Barley screenings
Beans, field, or navy
Beans, kidney
Beans, lima

93.4 12.7

2.1

88.6 11.6

2.7

Blood meal
Bone meal, raw
Bone meal, raw, solvent process
Bone meal, steamed
Bone meal, steamed, solvent process
Bone meal, steamed, special

Bone meal, 10 to 20% protein
Bread, white, enriched
Brewers' grains, dried, 25% protein or over
Brewers' grains, dried, below 25% protein

Brewers' grains, dried, from California barley
Brewers' grains, wet
Broom corn seed
Buckwheat, ordinary varieties

1.9

2.1

9.2
91.9 10.7
11.6
1.5
90.1

14.2

1.4

92.2 84.7
91.8 84.5
93.6 26.0

1.1

93.1

25.7

1 .0

96.3
96.8

7.1

3.3
0.4

7.2

97.7 13.5
97.2 14.6
64.1
8.5

92.9 27.6
92.3 23.4
91.1

23.7
89.7

20.0
5.7
9.2

88.0 10.3

72.1

2.1
4.1





1.81



1.52



2.98
3.87
1 .74




5.3









1.39
1.94
1.86





0.03 0.40 2.16 0.60




1.97



2.3 0.06 0.42 2.03 0.37
3.9





1.86

4.2 0.15 0.57 3.66
3.9



3.68

4.5 0.09 0.37 3.39



1.27


1.70

58.5 3.9 —

3.73 —
57.7
4.4 —

3.60 —
59.3 4.2 —

3.56 —
27.5 3.3 0.58 0.30 2.40 0.62
0.5 26.3 —

8.90 —

0.5 19.8 57.2
0.7 16.0 59.4
0.3
4.0 5.3
0.4 4.6 7.1
1.0
1.1
0.7

5.0

0.24

Potas.

2.8 0.06 0.37 2.03 0.49
2.6
3.2

5.4 70.9
9.1 61.3
4:2 57.3
4.1 56.8
4.7 58.2

90.0 22.9 1.4
89.0 23.0 1.2
89.7 21.2 1.1
90.2 23.3 1.0 3.5
89.9 22.5 1.2 4.1
90.5 22.2 1.4 3.4
91.4 15.0 30.6 15.0
94.5 55.6 10.9 1.2

1.9

70.9
64.3
60.5
56.2

Nitrogen

2.2 0.10 0.09 0.72 0.43
0.9 0.02 0.02 0.21 0.10

60.2 4.8


36.0 18.1

44.6 5.2 0.13 0.71
64.7
1.6



5.4 66.6

Barley, lightweight
Barley, hull-less, or bald
Barley feed, high grade
Barley feed, low grade

Beef pulp, dried
Beef pulp, molasses, dried
Beet pulp, wet
Beet pulp, wet, pressed
Blood flour, or soluble blood meal

503

Per ci.

Barley, Pacific Coast states

Beans, mung
Beans, pinto
Beans, fepary
Beechnuts
Beef scraps

ATERIALS

N-free
Total Calcium Phosextract minerals
phorus
Per ci. Per ci. Per ci. Per ci.

91.4 18.6
92.8 24.2
89.4 12.7

M

3.4 0.67 0.08 1.47 0.18
5.1 0.62 0.09 1.71 1.63
0.5 0.09 0.01 0.24 0.02
0.7





0.22



4.7 0.68 0.50 13.55 —
4.5 0.33 0.25 13.52 0.09

1.0
1.0
1.0

0.7
2.5 59.1 23.05 10.22 4.16

0.8

3.8 81.3 31.7415.00 1.14 0.18

1.15

3.7 84.0


1.5

1.9

63.5 24.02 10.65 4.11





7.9
1.0 5.1 70.2 31.88 13.48 2.16
6.5
1.5
3.6 71.0 26.00 12.66 2.34 —
1.3 0.06 0.10 1.36 0.10
2.0
0.3 52.0
3.6 0.29 0.48 4.42 0.10
6.5 14.3 40.9

3.74 —
6.4 16.1 42.5 3.9 —

43.6
3.6 11.8

3.7

1.6

3.7
2.3

5.1 69.1
10.7 62.8

2.6

5.7

18.1





3.20



1.0 0.07 0.12 0.91 0.02




1.47



1.9 0.09 0.31 1.64 0.45

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