Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000


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


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




If one has ten or more replicates, stock cultures of a single strain can be safely stored for
5 years by this method. As a precaution, however, one or two representative culture slants
should be retrieved every year, brought to room
temperature for 48 hours, and subcultured to
newly filled media dishes. Once revived, and

determined to be free of contamination, the
mycelium can once again be subcultured back
into test tube slants, and returned to refrigera-

tion. This circular path of culture rotation
ascertains viability and prolongs storage with
a minimum number of cell divisions. I can not
over-emphasize the importance of maintaining
cell lines closest to their genetic origins.
Cryogenic storage—the preservation of cultures by storage under liquid nitrogen—is the
best way to preserve a strain. Liquid nitrogen
storage vessels commonly are held at -302° F.


(-150° C.). Test tubes slants filled with a specially designed cryoprotectant media help the
mycelium survive the shock of sudden temperature change. (Such cryoprotectants involve the

use of a 10% glycerol and dextrose media.)
Wang and Jong (1990) discovered that a slow,

controlled cooling rate of -l degrees C. per
minute resulted in a higher survival rate than
sudden immersion into liquid nitrogen. This

slow reduction in temperature allowed the
mycelium to discharge water extracellularly,
thus protecting the cells from the severe damage ice crystals pose. Further, they found that
strains were better preserved on grain media
than on agar media. However, for those with
limited liquid nitrogen storage space and large
numbers of strains, preservation on grain media is not as practical as preserving strains in
ampules or test tubes of liquid cryoprotectant

Figure M. Lxamples ot cultures originating irom stock culture libraries trom sources in united Slates, Canada,
Thailand, and China. Most culture libraries do not send cultures in duplicate nor indicate how far the cultures have grown since inception.

PDF compression, OCR, web-optimization with CVISION's PdfCompressor