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
GROWTH PARAMETERS

345

Figure 303. Soaked straw is thrown into a tapering,
trapezoid-shaped form.

Figure 305. After 4-6 layers, the frame is lifted off,
and the process begins anew.

tonseed hulls are separately submerged in wa-

ter. Saturated straw is laid directly on the
ground in approximately a 2 ft. x 2 ft. square; to
a 2-3 inch depth. See Figures 303 through 305.

Recommended Courses for Expansion of
Mycelial Mass to Achieve Fruiting: Traditional or liquid fermentation methods work
well for spawn generation. Indoors, cornmercial cultivators use a single stage composting
Figure 304. Soaked cottonseed hulls are thrown
around the outer inside edge of the frame and then
inoculated with grain spawn. Additional layers are

schedule that contrasts with the methods Button mushroom growers use.

Rice straw is chopped into 4-5 in. (10-12

cm.) pieces, soaked and stacked outside to tenderize the straw for no more than two days. A
built in the same fashion.
moisture content of 75% is desired. Cottonseed
hulls are soaked for 2-7 days, allowed to ferment, and then layered onto the straw at the rate equivalent to 10-20% of the rice straw. For outdoor cultivation, spawn is added directly to the cottonseed
hulls as each layer is built. The mass is covered with the goal of obtaining at least 900 F. (32° C.) for
the next 5-7 days.

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