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
CROPPING CONTAINERS
ronments typically ensue until the primordia
have firmly set.

In North America, tray culture for Oyster
mushrooms was perfected by Davel BrookeWebster (1987). This method utilizes a
perforated plastic covering over the surface of
trays. Since many Button mushroom farms are
centered around tray technology, the replace-

ment of the casing layer with a sheet of
perforated plastic allows the cultivation of both
species at the same facility. Holes (1-2 inches
dia. ) are punched evenly through a 8 ft. roll of
plastic, before application. The plastic sheeting
is stretched over the trays, directly after inoculation of Oyster spawn into pasteurized wheat
straw. The plastic barrier prevents 98% of the
evaporation that would otherwise occur had the
inoculated straw remained exposed. Even with
the plastic covering, humidity within the growing room should remain relatively high so that
the straw exposed to the air directly below the

193

holes does not "pan" or die back. A sure sign
that the growing room humidity is too low is
when brown zones of dry straw form around
each puncture site while the remainder of the
substrate is white with mycelium.
An advantage of the Brooke-Webster tech-

nique is that: bouquets of equal weight are
produced simultaneously on the same trays
so widely used by the Button mushroom
(Agaricus brunnescens) industry. A disadvantage of tray culture is that equal exposure of
light over the surface of each tray, when tightly
stacked upon one another, is difficult. (When
providing light to tightly packed trays, the fixtures are usually mounted on the underside of
the tray immediately above the fruiting surface.
Most cultivators remove the heat-generating
ballasts to a remote location and re-capture the
heat into their air circulation system. ) When

lighting is insufficient in Oyster mushroom
cultivation, stems elongate while caps remain

Figure 153. Dutch-made, rust resistant, metal trays used for the cultivation of the Bufton mushroom.

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