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
GROWING GOURMET MUSHROOMS ON ENRICHED SAWDUST

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Figure 138. Profile of Atmospheric Steam Sterilization also known as Super-Pasteurization, an alternative
method for sterilizing sawdust-based substrates.

or freshly laundered clothes.

from becoming large-scale producers. Fortu-

Many spawn producers autoclave on one
day, allow the vessel to cool overnight, and
open the vessel the next morning. Depending

nately, alternative methods are available.

on the mass of the autoclaved material, 12-24
hours may pass before the internal temperatures have fallen below 1000 F. (38° C.), the
minimum plateau for successful inoculations.
Some of the better equipped spawn producers
have large laminar flow hoods, even laminar
flow "walls" in whose airstream the sterilized
mass cools prior to inoculation.

ilized only when exposed to steam for a

Atmospheric Steam
Sterilization of Sawdust
Substrates
Many cultivators can not afford, nor have access to large production-style autoclaves. The
size of the sterilization vessel is the primary

limiting factor preventing home cultivators

Whereas straw is pasteurized for 1-2 hours at
160° E (70° C.), supplemented sawdust is sterprolonged period of time. Many cultivators retrofit the cargo-style containers used in

shipping in a fashion similar to a Phase II
chamber. Large-capacity commercial laundry
washers, cement mixers, cheese-making vats,
beer fermentation vessels, rai]road cars, semi-

truck trailers, grain hoppers and even large
diameter galvanized drain pipe can be retrofitted
into functional steam chambers for the bulk processing of wood or straw-like substrates.

Once filled to capacity with bags of supple-

mented sawdust, steam is forcibly injected
bringing the mass of the substrate to 190° F.
(90° C.) for a minimum of 12 hours. Since water at sea level boils at 212° F. (100° C.), the

mass of sawdust can not be elevated beyond

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