Growing gourmet and medical mushrooms

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

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
GENERATING GRAIN SPAWN
is added proportionately. Whereas the percentage of moisture content can be nearly 60% in a
small spawn jar, a large container will have a
moisture content of only 40%.Anaerobic environments are encouraged with larger masses of
grain, a phenomenon which necessitates a drier
medium and extended exposure to pressurized
steam. Cultivators should adjust these base-line

formulas to best meet their specific circum-

stances. Jars and bags must be fitted with
microporous filters for adequate gas exchange.
I sterilize the 16 oz. or quart (liter) jars for
only 1 hour at 15 psi or 250° F, the 1/2 gallons
for 1 1/2 hours, the gallon jars for 2 hours, and
the standard spawn bags for 4 hours. The spawn

bags featured in this book have a maximum
volume of 12,530 milliliters when filled to the

brim, although cultivators usually load the
spawn bags to 1/3 to 1/2 half capacity. Using the

131

aforementioned formula, each spawn bag
weighs 10 lbs., 10 oz. (=4826 grams). These
bags are best inoculated with 200-300 ml. of
fermented liquid mushroom mycelium using
the techniques described further on. Once inoculated the bags are laid horizontally for the
first week and gently agitated every 3 days with

the filter patch topside, until fully colonized.
Spawn generated in bags is far easier to use than
from jars.

For a comparison of grains, their moisture
contents, and kernels sizes, refer to pg. 43 in The

Mushroom Cultivator by Stamets and Chilton
(1983). Test batches should be run prior to commercial-scale cycles with sterilization indicator

papers. Adjustments in pressure must be made
for those more than 3000 feet above sea level.
Most people create volumetric scoops conesponding to the above mentioned masses. Many

Figure 102. Spawn incubating in 1/2 gaiton (2 liter), 1 gallon (4 liter) and 2.5 gallon (10 liter) containers. Note
filter media which prevents contamination but allows respiration.

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