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
284

GROWTH PARAMETERS

will
acquire by cloning wild specimens. Most clones
New strains of Oyster mushrooms are easy to
being the most
deformity of the fruitbody and excessive spore load
grow to fruition in culture with
of
Oyster
mushrooms
reOften times, wild clones
commonly encountered, negative characteristics.
readily
produce
premature
with multiple sectors, and
suit in frenetically growing mycelium, replete
mushrooms on malt sugar agar media.
white, blue, gray, brown, golden and pink!
The color of the Oyster mushrooms span the rainbow:
to grow. For flavor, the
Of all these, the high temperature
Pleurotus
citrinopileatus, and
The Golden Oyster,
King Oyster, Pleurotus eryngii, reigns supreme.
Pie urotus
most brilliantly colored. The Tree Oyster,
the Pink Oyster, Pleurotus djamor are the
hardwood forests of the world, and hosts the most
ostreatus, is the most widespread throughout the
sterile culture, the dimorphic Pleurotus cystidiosus is by
diverse varieties from temperate climates. In
far the most unique.
is
valuable by-products are generated. After the crop cycle
In growing Oyster mushrooms, several
form which can be used as feed for cattle, chickcomplete, the remaining substrate is rendered into a
practice
nutritious food source could help replace the wasteful
ens and pigs. Using the spent straw as a
For more information on the applicability of "spent"
of feeding grain in the dairy and cattle industry.
et
fodder, please consult Zadrazil, 1976 & 1977; Streeter
straw from Oyster mushroom cultivation as
and Calzada et al.,l987.
al., 1981; Sharma & Jandlak,l985 Bano et al.,1986;
the remaining myceliated substrate mass is an
Feed is but one use of myceliated straw. In the end,
soils. The waste straw may yield another byexcellent ingredient for building composts and new
safe but potent nematicides. At least five Oyster
product of economic importance: environmentally
nematodes. (Thom & Barron (1984)). Lastly, the
mushroom species secrete metabolites toxic to
outthe growth of St rophari a
waste straw remains sufficiently nutritious to support
considerable quantities of enzymes

the recapturing of
doors. Additional products could include
substrate
decomposition.
secreted in the course of
Pleurotus has been hard to place. Singer(1986) throws
From a taxonomic point of view, the Genus
Others have suggested the genus belongs to
the genus into Polyporaceae family along with Lentinus.
Genus Pleurotus is studied, the more discrete this
the Tricholomataceae. However, the more the
otherwise, I am following Watling and Gregory (1989)
group appears. Until DNA studies indicate
family, the Pleurotaceae.
who place the Genus Pleurotus into their own

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