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
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GROWTH PARAMETERS

yellowish, long stemmed mushrooms are
packages. Most of the Enoki available is brought
usually shrink-wrapped and marketed in 3 or 5 oz.
into this country from Japan.
Crude protein: 17-31%; fat 1.
Nutritional Content: Variable, influenced by substrate components.
9-5. 8%; fiber 3.7%; ash 7.4%.
is 80-100% effective against
Medicinal Properties: The water soluble,
(1987). An epidemiological study in Japan,
Sarcoma 180 and Ehrlich carcinoma according to Ying
of Nagano that had unusually low cancer rates.
found a community of Enoki growers near the city
the cause. Ilkekawa et al. (1968) reported anti-cancer
Frequent Enoki consumption was thought to be
anti-tumor properties of this mushroom has
activity from extracts of this mushroom. Studies of the
al. (1991). The polysaccharide thought to be acbeen published by Zeng et al. (1990) and Qingtian et
"Flammulina velutipes polysaccharide".
tive is commonly referred to as "FVP" for
surprisingly flavorful, including the stems, an
Flavor, Preparation & Cooking: This mushroom is
is lightly cooked, served in soups or in stir
opinion not shared by Singer (1986). Traditionally, Enoki
interesting
fish, and chicken. The stems are often left long, thus posing some
fries with
high
heat for a
diced, and then cooked at
problems in swallowing. I prefer Enoki finely cut, almost

Form of Product Sold to Market: Bunches of whitish to

bottles. Paper (or plastic) Is inserted within
Figure 208 and 209. Flammulina velutipes, Enokitake, fruiting in
in response, creating a crop that can
the inside rim and helps concentrate carbon dioxide. The stems elongate 5-6 ounces (140-170 grams). Skilled
be easily harvested. The paper is removed to reveal clusters averaging
hand. Residual substrate debris is trimmed
harvesters grasp mature mushroom clusters and pull them out by
before the mushrooms are packaged for market.

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