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
MUSHROOM FARM ENVIRONMENT
proof electrical fixtures are essential for safety.

457

Light: 200-500 lux. Needed only for ease of
personnel. Skylights or moisture-proof fluor-

per pasteurization box. The drains should have
a screened basket over them to prevent clogging.
Ideally the drain line should have a check or gate
valve to prevent contaminants being drawn into
the pasteurization box during cool-down. The
walls and floors must be constructed in such a
manner to withstand radically fluctuating tem-

escents suffice.

peratures and humidities. Rooms are often

Insulation: None needed.

constructed of cinder-block, cement formed, or
temperature tolerant fiberglass reinforced plastic (FRP). Wood construction is strongly
discouraged. The pasteurization chamber should
have amble head-space. Large farms use "walking floors" or a net pulled by a winch, facilitating
off-loading. (See Figure 148.)

Maximum Temperature: 90° F (32-33° C.)
Minimum Temperature: Ambient.
Humidity: Fluctuating from ambient to 100%.

Positive Pressurization: Yes, through HEPA filters

Additional Comments: Once this room is thor-

oughly washed down with a dilute bleach
solution prior to spawning, the fan/filter system
is activated for positive pressurization. The filtration system is ideally located overhead. Air

is passively or actively exhausted near to the
floor. During inoculation, this room becomes

Maximum Temperature: 210° F. (99-100° C.)
Minimum Temperature: Ambient.

very messy, with spawn and substrate debris ac-

Humidity: 10-100% rH

cumulating on the floor. Since the spawning

Light: Minimal or none.
Insulation: r30+

room is only used directly after each run
through the pasteurization chamber, it can serve

more than one purpose during non-spawning

Positive Pressurization: Yes, through HEPA filters.

day s.The spawning room should be adjacent to
the main corridor leading to the growing rooms
to facilitate substrate handling.

Additional Comments: Pasteurization tunnels

Environment 3:
The Pasteurization Chamber
or Phase II Room

movable so waste debris can be gathered after
each run. Once emptied the rooms should be

Purposes: To pasteurize bulk materials (straw,

vessels, grain silos, semi-trucks, ocean cargo
containers, beer fermentation vats, etc... Any

bagasse, etc.) by subjecting the substrate to
steam for a prolonged period of time (2-24
hours).
Facility: Usually rectangular, the pasteurization
chamber is a highly insulated room with a false
floor, usually screened or grated, under which
steam is injected. Two drains are recommended

take lot of abuse from the loading and unloading
of substrate. The screened floors should be re-

doused with a bleach solution to limit the growth
of any mold colonies. I have seen pasteurization
tunnels made from reconverted old saunas, silage

doors or openings must be tightly gasketed. Provisions for the ease of filling and unloading aids
production efficiency.

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