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

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GROWTH PARAMETERS
over the yields from unsupplemented
wheat straw. Interestingly, the protein con-

tent of the dried mushrooms also rose to
38%.

Royse & Zaki (1991) found that the

equal addition of the commercially available supplements Spawn Mate il® and Fast
Break® at a combined rate of 168g. per kg.
of wheat straw substantially enhanced
yields of "P. flabellatus". In these tests,
biological efficiency increased from 22%
to 77% in a 28 day harvest period. I would
expect that the yields of other Oyster species would be similarly improved.

Recommended Containers for Fruiting: Polyethylene bags or columns, trays,
or racks.

Figure 273. This variety of the Pink Oyster mushroom
fruits in only 10 days from inoculation into pasteurized
wheat straw.

Yield Potentials: Given good crop management, biological efficiency rated at
75-150%, largely dependent on the age of
the fruitbody at harvest. Some strains of
this species are equally as productive, in
terms of biological efficiency, as the most
vigorous strains of P. pulrnonarius and P.
ostreatus.
Harvest Hints: Mushrooms should be
picked when moderately young, and

gills. This mushroom spoils rapidly, with a
handled carefully so as to not bruise the brilliantly colored
shelf life of no more than 4-5 days from the date of harvest.

Mushrooms are best presented, gills up, for
Form of Product Sold to Market: Fresh or dried.
marketing an interesting challenge

maximum visual impact. However, the unique pink color makes
and Los Angeles, "pink is hot" and the
depending upon the market niche. In markets like New York
imagine, this mushroom may not sell as
color, as a friend once told me, "sells itself". As one can
American markets.
well as the non-pink varieties in less sophisticated, rural
pulmonarius. Bano et al. (1978)
Nutritional Content: Not fully known to this author. Probably similar toP

compared to wheat straw supplereported that the mushrooms grown from unsupplemented wheat straw
and
36%,
respectively. Supplements and
mented with cottonseed powder resulted in protein contents of 30
mushrooms grown.
spawning rates have a direct impact on the protein content of the

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