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
498

ANALYSIS

OF

Material
Bluegrass hay, Kentucky, all analyses
Bluegrass hay, Kentucky, in seed
Bluegrass hay, native western

MATERI ALS

BASIC
Total dry Protein
matter
Per ci. Per ci.

89.4 8.2
5.5
87.3
91.9 11.2
7.2
5.4
9.9
88.1
89.0 14.5
90.6 3.9

Bluejoint hay (Calamagrosfis Canadensis)
Bluestem hay (Andropogon, spp.)
Bromegrass hay, all analyses
Bromegrass hay, before bloom
Broom corn stover

88.5
86.6

Buckwheat hulls
Buckwheat straw
Buffalo grass hay (Bulbilis dactyloides)
Bunchgrass hay, misc. varieties
Carpet grass hay

88.6
88.6
88.7
91.7
92.1

3.0
4.3
6.8
5.8
7.0

Cat-tail, or tule hay (Typha angusfifolia)
Cereals, young, dehydrated
Chess, or cheat hay (Bromus, spp.)
Clover hay, alsike, all analyses
Clover hay, alsike, in bloom

90.8

5.8

Clover hay, Alyce
Clover hay, bur
Clover hay, crimson
Clover hay, Ladino
Clover, Ladino, and grass hay

89.0 10.9

Clover hay, mammoth red
Clover hay, red, all analyses
Clover hay, red, leafy (less than 25% fiber)
Clover hay, red, stemmy (over 31% fiber)
Clover hay, red, before bloom

88.0 11.7

Clover hay, red, early to full bloom
Clover hay, red, second cutting
Clover hay, sweet, first year
Clover hay, sweet, second year
Clover hay, white

88.1
88.1

92.8 24.5
91.7 6.9
88.9 12.1
89.0 13.4

Fat

Per Ct.

Fiber

N-free

Total

Calcium

Phos•

Per ci.

extract
Per ci.

Per ci.

Per ci.

Per ct

2.8 29.8 42.1 6.5
2.5 31.0 41.9 6.4
3.0 29.8 39.9 8.0
2.3 32.9 39.6 6.5
2.2 30.2 43.4 5.4
8.2
2.1 28.4 39.5
2.3 24.6 37.9 9.7
1.8 36.8 42.4 5.7
1.6
1.0 42.9 40.1
1.0 36.2 38.8 8.3
1.8 23.8 46.2 10.1
2.0 30.4 44.1 9.4
2.2 31.8 40.9 10.2
1.7 30.8 44.3 8.2
14.4
7.4
2.1 29.2 46.1
7.8
2.1 27.0 39.9
3.2 26.9 37.7 7.8
4.7 16.1

33.1

88.1
88.1

11.8

13.4

1.6 35.4 35.5
2.9 22.9 37.8
2.2 27.4 37.0
3.2 20.7 34.9
2.2 20.7 41.7
3.4 29.2 37.0
2.6 27.2 40.1
3.1 23.6 40.8

88.2

10.1

2.1

88.1

18.3

18.4
89.5 14.2
92.1

88.0 19.4
88.0 16.3

12.5
13.4
91.8 16.5
90.7 13.5

36.0
3.6 18.0 41.1
34.1

3.5 26.1 39.7

5.6
10.1

8.7
9.8
7.1

Potas-

sium
Per ci.

0.46 0.32 1.31 1.73
0.23 0.20 0.88 1.48




1 .79









1.15
0.86




0.20 0.28 1.58 2.35

2.32 —


0.62 —

0.26 0.02 0.48 0.27
1.24 0.04 0.69
0.70 0.13 1.09

0.93 —





1.12




0.93 —

3.92 —
0.66
0.29 0.25 1.10 1.47
1.15 0.23 1.94 2.44
1.32 0.25 2.14 2.27

1.74 —

2.96
1.32 0.45
1.23 0.24 2.27 2.79
2.78
1.32 0.29
2.61 1.97
1.05

0.24
6.7 —
6.4 1.35 0.19

7.2 —
5.9 0.99 0.15
7.1 1.69 0.28
6.3
6.9
8.5
7.5
7.8

Nitrogen
Per ci.

1.87
1.89



1.43

2.14



1.62

1.77

2.93 2.26

1.47 0.22 2.00 1.73

2.14 —
0.26 2.64 1.57
0.23 2.16 1.78
0.24 2.30 1.66

92.7 10.6
87.7
7.5
9.6
89.7
88.1
8.6


2.9 24.5 40.4
1.37
2.5 24.6 39.7
1.25
1.9 30.2 37.6
1.16
2.4 22.5 40.9
9.5 41.9 11.0 —
3.2
7.4 —
1.1 38.0 35.6
1.5 38.8 32.9 7.0 —
2.7 28.8 42.2 6.2 0.90
2.2 30.3 41.2 5.8 0.68

Corn cobs, ground
Corn fodder, well-eared, very dry
(from barn or in arid districts)
Corn fodder, high in water
Corn fodder, sweet corn
Corn husks, dried

90.4

2.3

0.4 32.1 54.0

1.6

0.02 0.37 0.37

91.1

60.7
87.7
85.0

7.8
4.8
9.2
3.4

2.2 27.1 47.6
1.4 16.7 34.2

6.4 0.24 0.16 1.25
0.55
3.6 0.16 0.11

0.17 1.47
9.0
2.9 0.15 0.12 0.54

Corn leaves, dried
Corn stalks, dried

82.8
82.8

7.7
4.7

Clover leaves, sweet
Clover stems, sweet
Clover straw, crimson

Clover and mixed grassy, high in clover
Clover and timothy hay, 30 to 50% clover

88.0 14.4
92.2 26.6

1.8 26.4 41.3
0.9 28.2 49.6
1.9 23.9 42.6
1.5 28.0 43.3



4.26 —
1.70


1.20 —
0.19 1.54
1.38 1.47



6.7 0.29 0.10 1.23 0.36
5.3 0.25 0.09 0.75

PDF compression, OCR, web-optimization with CVISION's PdfCompressor