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
184

CULTIVATING GOURMET MUSHROOMS
Upon removing, the straw is well drained and
laid out in a shallow layer onto cleaned surfaces
(such as a counter-top) to rapidly cool. Most cultivators broadcast grain spawn over the straw by
hand. Gloves should be worn but often are not,

and yet success is the norm. In either case, the
hands are thoroughly and periodically washed,
every 15 minutes, to limit cross-contamination.
The spawn and straw are then mixed thoroughly
together and placed directly into bags, trays, columns, wire racks, or similarly suitable containers.

Another basket of chopped straw can be im-

mersed into the still-hot water from the

Figure 144. Monitoring water temperature. 160° F.
(71° C.) is required for submerged fermentation.

previous batch. However, after two soakings,
the hot water must be discarded. The discolored water, often referred to as "straw tea",
becomes toxic to the mushroom mycelium after the third soaking, retarding or preventing
further mycelial growth. Interestingly, this tea
is toxic to most vegetation, and could be used

tion. Straw is first chopped into 1" to 4" lengths
and can be prepared via several methods.

The Hot Water Bath Method:
Submerged Pasteurization
The first method is the hot water bath. Straw
is stuffed into a wire basket and submerged in a
F. (7 1-82° C.) water for 1
cauldron of
hour*. The cauldron is usually heated from underneath by a portable propane gas burner. The
straw basket is forcibly pushed down into the
steaming water and held in place by whatever
means necessary. A probe thermometer, at least

12 inches in length, is inserted deep into the
brothing mass, with string attached for convenient retrieval. The straw is submerged for at
least one hour and no longer than two.
*

Stainless steel 55 gallon drums from the food!

fermentation industry are preferred. If stainless steel
drums are unavailable, only those designed for food
storage!processing should be used.

Figure 145. Straw is stuffed into a wire basket and
then placed into the hot water.

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