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
ANALYSIS
Material
Pasture grass and other forage on western
mt. ranges, spring, dried
Pasture grass and other forage on western
mt. ranges, autumn, dried

OF

BASI

C

M

ATERI AL

Total dry Protein
matter
Per ct Per ct

Fat

Fiber

Per ci.

Per ci.

90.0 17.0

3.1

14.0 49.1

6.8

1.21

90.0

4.3 17.4 51.4

8.1



8.8

N-tree
Total Calcium PhosNitro.
extract minerals
phorus
gen
Per Ct. Per ci. Per ct. Per ci. Per ci.

3.3 24.3 39.1
1.6 33.1 44.0
89.1 12.1
2.9 27.2 39.1
907 10.1 3.3 23.4 44.2
92.0 13.4 12.6 23.0 34.9

Pea hay, field
Pea straw, field
Pea-and-oat hay
Peanut hay, without nuts
Peanut hay, with nuts

89.3 14.9
90.2
6.1

Peanut hay, mowed
Peanut hulls, with a few nuts
Peavine hay, from pea-Cannery vines,
sun-cured
Prairie hay, western, good quality
Prairie hay, western, mature

91 .4

86.3 11.9
90.7 .57
91.7 3.8

2.4 23.0 42.2
2.3 30.4 44.9
2.4 31.9 47.1

6.8

Quack grass hay
Ramie meal
Red top hay
Reed canary grass hay
Rescue grass hay

89.0 6.9
92.2 19.2
91.0 7.2
91.1
7.7
90.2
9.8

1.9

34.5 38.8

6.9

3.8
2.3
2.3
3.2

20.1

Rhodes grass hay
Rice hulls
Rice straw
Rush hay, western (Juncus, spp.)
Russian thistle hay

89.0
92.0
92.5
90.0
87.5

5.7
3.0
3.9
9.4
8.9

Rye grass hay, Italian
Rye grass hay, perennial
Rye grass hay, native western
Rye hay
Rye straw

88.6
88.0
87.4
91.3
92.8

8.1

Salt bushes, dried
Salt grass hay, misc. var.
Sanfoin hay (Onobrychis viciaefolia)
Seaweed, dried (Fucus, spp.)
Seaweed, dried (Laminaria, spp.)

93.5 13.8
90.0 8.1

1.6
1.8

10.5
5.2

2.6
4.2

Sedge hay, eastern (Carex, spp.)
Sedge hay, western (Carex, spp.)
Seradella hay
Sorghum bagasse, dried
Sorghum fodder, sweet, dry

90.7
90.6
89.0
89.3
88.8

6.1
10.1

Sorghum fodder, sweet, high in water
Soybean hay, good, all analyses
Soybean hay, in bloom or before
Soybean hay, seed developing
Soybean hay, seed nearly ripe

65.7

Soybean hay, poor quality, weathered

92.3

84.1

88.7

10.6
6.7

9.2
7.8
6.7

3.5

83.7 11.4

16.4

5.1

23.8 42.2

1 .2

60.3

1. 1

2.4
3.2
1.4

6.2

2.4

4.5

88.0 14.4

2.4
3.3

88.0 16.7

3.3

88.0 14.6
88.0 15.2

2.4
6.6

89.0

1.2



1.41

7.7 1.22 0.25 2.38
5.4 — 0.10 0.98
7.8 0.72 0.22 1.94
9.7 1.12 0.13 1.62
8.1 1.13 0.15 2.14

Potatslum
Per ci.




1.25
1.08
1.04
1.25

0.85

9.7


1.70

4.4 0.30 0.07 1.07 0.82
1.48 0.16 1.90

7.4 0.36 0.18 0.91

6.5 0.28 0.09 0.61 0.49


24.6 44.5 8.1 —
31.7 41.8 8.5 0.35
0.8 40.7 28.4 19.1 0.08
1.4 33.5 39.2 14.5 0.19
1 .8 29.2 44.2
5.4 —
1.6 26.9 37.4 12.7 —
1.9 27.8 43.3
7.5 —
3.1 24.2 43.4
8.1

2.1 33.5 37.6
6.4 —
2.1 36.5 41.0
5.0 —
1.2 38.7 45.9
3.5 0.26

3.1

9.2

19.7

0.38 2.72

501



1.10



35.9 13.2 4.32 0.22 3.07 —
29.3 45.3 6.9 0.33 0.23 1.15 1.93
29.2 44.3 7.6 0.33 0.16 1.23 —

1.3

1.7

s

22.1



1.57



0.27 0.91 1.18
0.08 0.48 0.31
0.07 0.62 1.22

1.50 —

1.42 —

0.24 1.30 1.00
0.24 1.47 1.25

1.25 —
0.18 1.07 1.05
0.09 0.56 0.90

38.8 17.2 1.88 0.11

2.21

4.69

28.8 39.5 11 .8 —

1.30 —
19.7 44.2 7.1 —

1.68 —
9.4 53.6 16.3 —

0.83 —
8.6 45.8 16.8 —

1.82
29.2 46.3 7.4 —

0.98 —
27.3 44.0 6.8 0.60 0.24 1.62
29.8 32.0 7.6 — 0.33 2.62 1.25
31.3 50.0 3.5 —

0.50 —
25.0 48.1 7.1 0.34 0.12 0.99 1.29
16.6 37.6 4.6 0.25 0.09 0.72 0.96
27.5 35.8 7.0 0.94 0.24 2.30 0.82
20.6 37.8 9.6 1.53 0.27 2.67 0.86
27.2 36.5 7.3 1.35 0.25 2.34 0.78
24.0 38.2 4.0 0.86 0.32 2.43 0.81
41.0 30.4 7.2 0.94 — 1.47 —

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