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
268

GROWTH PARAMETERS

Figure 244. After each flush, the blocks sit dormant for
7-10 days, after which they are placed into a soaking
tank and submerged in water for 24-36 hours.

Figure 245. After submersion, the blocks are spaced
well apart and placed onto open-wire shelves. These

same blocks on solid shelves would contaminate
with green molds.

outside of Lanesboro, Minnesota has been inability. Joe Deden, who runs Forest Resource Center
and bringing Shiitake log cultivation to
strumental in matching Shiitake strains with various woods,
of technology, profitability should inthe forefront of public awareness. With continued refinement
crease.
be profitable if substantial subsiPresently, I believe a stand-alone Shiitake log operation can only
and labor. However, this is not to say that Shiitake
dies are provided to offset the costs of materials
minor supplemental income, or for those, who
cultivation on logs is not attractive for those seeking
friends and family. Shiitake cultivation on logs
simply enjoy cultivating mushrooms at home for their
better".
may be a perfect example that "smaller is
Achieve Fruiting: Modem methods
Recommended Courses for Expansion of Mycelial Mass to supplement (rice bran, wheat bran,
amended with a nitrogen-rich
use a hardwood-based substrate,
into heat tolerant plastic
flour,
etc.).
The mixture is moistened and packed
rye bran, oatmeal, soy
sawdust spawn. The Shiitake bags or "blocks" as
bags, sterilized, and inoculated with either grain or
controlled environment growing rooms. The
they are commonly called are then placed into indoor,
and watering. Subsequent flushes are initiated by
first flush is initiated by simply elevating humidity
fruiting cycle usually spans no more than
submerging the blocks into cold water for 24-3 6 hours. The
3 months from the time of the first flush.

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