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
158

CREATING SAWDUST SPAWN
if the problem is at the seal or not. Roll the
sealed region several times into a tight fold and
push down.The bag inflates and if there is a leak
not at the seal, a distinct hissing sound emanates
from the defective site. Should the bag remain
tightly inflated with no apparent loss of pressure, then the seal at the top is at fault. Simply
re-seal and test again for leaks.
6. Shaking the sawdust spawn bags. Once

the bags have been properly sealed, they are
thoroughly shaken to evenly distribute the
spawn kernels. If partially inflated, this process

takes only a few seconds. Proper shaking is
critical for successful spawn incubation. (See
Figure 129).

7. Incubating the sawdust spawn bags.

Figure 127. Inoculating sawdust with grain spawn

Unlike nutrifled sawdust, most sawdust bags
contacting each other during incubation grow
out without contamination. The laboratory
space can be maximized with sawdust spawn.

atmosphere nearly matching the volume of the
sawdust. (At least 25% air space should be al-

lotted per spawn bag; otherwise anaerobic
activity will be encouraged.)
The open bag is laid horizontally, with its

opening overhanging the heating element.
Grasping both the left and right outside surfaces, the bag opening is pulled open to catch
the sterile wind. A "Spock-like" finger position keeps the bag maximally inflated while
the heat sealer joins the plastic. (See Figure

126.) Two strokes are often necessary for a
continuous seal. By gradually increasing the
duration of the seal, an ideal temperature can
be found. Since the plastic liquifles upon contact with the heating element, the bags should
not be squeezed during sealing.
Pinholes or small tears cause the bags to collapse. Collapsed bags contaminate with
alarming frequency. A simple test determines

Figure 128. Sealing the bag of sawdust after inoculation with grain spawn.

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