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
148 GENERATING GRAIN SPAWN
which items are placed.
Step 3. Of the ten cultures, the five best are
chosen. Any culture showing uneven growth,
sectoring, or any abnormality is viewed with
suspicion and is excluded. The mycelium from
each petri dish is sectioned into quadrants with
a heat-sterilized scalpel and aseptically transferred into the Eberbach stifler containing the
sterilized water. Heat sterilization of the scalpel need only occur once. This is the single step
that is most dependent upon the actions of the
laboratory technician. Since five cultures are
cut and transferred, the slightest mistake at any
time will allow contamination to be passed on,
thereby jeopardizing the entire nrn. Should the
scalpel touch anything other than the cultured
mycelium, it should be re-sterilized before continuing. Once the transfers are complete, the
screw-top lid of the Eberbach is replaced, careFigure 121. Free-pouring of fermented mushroom

mycelium into sterilized grain to create Grain
Spawn Masters.

attention to the path by which air is drawn in.
The outer surface of the pressure cooker should

have been wiped clean and placed into the
airstream coming from the laminar flow bench.
Since the airstream coming from the face of the
micron filter is free of airborne particulates, the

media remains sterile. Additionally, I like to
saturate a sterilized cotton cloth (cotton baby
diapers work well) with isopropanol and place
it over the vent valve as an additional
precaution. When the stop-cock is opened,
clean air is drawn through the alcohol-saturated
cloth. Once the pressure returns to normal, the
pressure cooker is opened into the airstream,
with the leading edge nearest to the filter. The
contents are removed and allowed to cool. The
cultivator should always remain conscious of
the cleanliness of the surfaces of the pressure
cooker, his hands, and the countertops upon

fully adhering to the principles of standard
sterile technique.
Step 4. The Eberbach stirrer is placed on the
power unit and stirred in 3-second bursts. (The
blender I use rotates at 8400 rpm.) Pausing for
fall
5 seconds, the surviving chunks of agar
3-second
downwards into the blades. Another
burst decimates these pieces. One more 5-sec-

ond pause is followed by the last 3-second,
high-speed stir. In effect, the stirring process
has created thousands of chopped strands of
mycelium, in short cell chains.
Step 5. The water/mycelium blend is transferred, 250 ml. at a time in equal proportions,
into the three 1500 ml. Erlenmeyers. A remote
syringe, pipette, or liquid pump can be used.
Less elaborate is to simply "free-pour" equal
volumes of myceliated fluid from the Eberbach
into each Erlenmeyer. The non-absorbent cot-

ton stoppers are, of course, removed and

replaced with each pouring, being careful not
to allow contact between the cotton stopper and

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