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
THE GROWING ROOM
After washing, the growing room feels fresh.

479

6) Record maximumlminimum/ambient

substrates are particularly susceptible to green
mold growth if humidity is too high directly af-

temperature at the same time each day. Tem-

ter removal of the blocks from the soaking

perature profiling at different elevations is
deemed necessary only in poorly insulated
rooms. With turbulent air circulation, in a
highly insulated environment, temperature

tank. For instance, Shiitake blocks benefit from

stratification is minimized. Manual temperature readings should occur at the same time
every day. If constant-duty chart recorders or
computer sensing systems are in place, they
should be reviewed daily and compared. Ambience of temperature within 3-5° F. is preferred.
7) Charting relative humidity. Relative humidity requirements change with each species,
each day. Charting humidity can be a valuable
tool in training the growing room manager to
delicately balance the environment in favor of
mushroom formation & development, but limiting the growth of molds. Wood-based

a fluctuating humidity environment whereas
Oyster mushrooms require sustained 90% +
humidity.

8) Dispose of contamination once a day.

Once you have handled contamination,
consider yourself contaminated. If removing

Trichoderma (green mold) contaminated
blocks of Shiitake, that person is then unworthy of any activity where susceptible substrates
would be encountered. For many growers, this
mandates that contaminated cultures be disposed at the end of the day. If contamination
must be dealt with early in the work day, a per-

son non-essential to the production stream
should be the designated disposer of contaminated cultures.

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