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
450T R 0 U B L ES H 00 TIN G

PROBLEM

CAUSE

SOLUTION

Incubation at too high a
temperature

Lower incubation temperature.

SUPPLEMENTED SAWDUST CULTURE
Bags inoculated too hot
Mycelium fails to grow
through within two weeks
Insufficient spawning rate
Inadequate mixing
of spawn through sawdust
Mis-match of mycelium &
wood type
Sawdust too dry

Sawdust over-sterilized
Mycelium grows & then
stops. Often accompanied by
foul odors, slimy fluids.
Yellow, green, or black molds

Allow to cool before substrate
is inoculated
Increase spawning rate.
mixing andlor
spawn rate.
Use woods native to mushroom.

Increase moisture.
Reduce sterilization time.

Presence of contaminantsbacteria or molds

Consult Chapter 10:

Inadequate sterilization
Sterilization
sufficient but contaminated
during cool-down
Grain or Sawdust
spawn infected
Person inoculating
introduced contaminants

Increase sterilization time
Filter air during cool-down,
check autoclave
seals, drains, etc.
Use pure spawn.

Bags not separated to
allow heat loss during
incubation
Airborne
contamination
Excessive carbon
dioxide levels during
incubation (>25%)

The Six Vectors oftion
Contamination.

Adhere to good sterile
technique.
Space bags 2 in. apart,
maintain air temperature
at 75° F. (24° C.).
Use HEPA filters & good
sterile technique.
Increase surface area,
or transpiration rate of filter
media.

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