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

377

1992, dried Maitake from Japan was fetching between $600- $ 1200 per dry pound when sold to the
medicinal mushroom market. Availability of this mushroom is expected to fluctuate wildly as demand surges in response to its rapidly increasing medicinal reputation.

Nutritional Content: Approximately 27% protein (dry weight). Producing assorted vitamins -Vitamin B 1: 1.5 mg%; Vitamin B2: 1.6 mg%; Niacin: 54 mg%; Vitamin C: 63 mg%; and Vitamin D: 410
IU. Saccharide content is nearly 50%. Assorted minerals/metals include: Magnesium at 67 mg%; Iron at
0.5 mg%; Calcium at 11.0 mg%; and Phosphorus at 425 mg%. Moisture content of fresh specimens are
approximately 80%, in contrast to more fleshy mushrooms which average 90% water.

Medicinal Properties: Recent, in vitro studies at the National Cancer Institute of the powdered
show significant activity against the HIV (AIDS)
fruitbodies (sulfated fraction) of
virus when tested through its Anti-HIV Drug Testing System under the Developmental Therapeutics
Program. The National Institute of Health of Japan announced similar results in January of 1991.
(The mycelium is not active.) Maitake extracts compared favorably with AZT but with no negative
side effects. This is the first mushroom confirmed to have anti-lilY activity, in vitro, by both US and
Japanese researchers. U.S. scientists, using similar screening techniques, have not been able to confirm the anti-HJV effects of Shiitake and Reishi. Studies with human subjects are currently ongoing
in United States, Sweden and England. As promising as these preliminary studies are, optimism
must be held in check until human studies confirm activity.

One of the polysaccharide fractjons responsible for the immunostimulatory activity is three
branched 131.6 Glucan, known as grifolan. This polysaccharide was first characterized by Ohno eta!.

Figure 339. Maitake fruiting in Japan from blocks that were buried outside in soil months before.

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