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
506

ANALYSIS

OF

Material
Distillery stillage, strained
Durra grain

Emmergrain
Feterita grain

Feterita head chops
Fish-liver oil meal
Fish meal, all analyses

Fish meal, over 63% protein
Fish meal, 58-63% protein
Fish meal, below 58% protein
Fish meal, herring
Fish meal, menhaden
Fish meal, redfish
Fish meal, salmon
Fish meal, sardine
Fish meal, tuna
Fish meal, whitefish
Fish solubles, condensed
Flaxseed

Flaxseed screenings
Flaxseed screenings oil feed
Garbage

Garbage, processed, high in fat
Garbage, processed, low in fat

Grapefruit pulp, dried
Grape pomace, dried
Hegari grain
Hegari head chops
Hempseed oil meal

Hominy feed, 5% fat or more
Hominy feed, low in fat
Horsebeans
Ivory nut meal, vegetable

Fiber

Per ci.

Per ct.

Per ct.

1.1
3.8
89.8 10.3

0.4
3.5

0.2

1.8

Fat

12.1

1.9

3.2

2.6
92.8 62.8 17.3
92.9 63.9 6.8
92.7 66.8 5.3
8.1
93.1 60.9

89.6 10.7

93.2 56.2
93.5 72.5
93.6 62.2
94.2 56.7
92.8 59.4

11 .0

67.2
58.2

5.0
7.9
6.7
8.4

93.1
90.1

7.3
8.5
11 .4

9.8

90.4 63.0
49.5 29.3
93.8 24.0 35.9
91.1

16.4

91.9 25.0

49
91.0 12.2
89.7
89.6

9.6
10.0

92.0 31.0
90.4 11.2
89.7

10.6

87.5 25.7
89.4

4.7

Jack beans

Kafir grain
Kafir head chops
Kalo sorghum grain
Kaoliang grain
Kelp, dried

89.8
89.2
89.2
89.9
91.3

Lamb's-quarters seed
Lespedeza seed, annual
Lespedeza seed, sericea

90.0 20.6
91.7 36.6
92.3 33.5

Lemon pulp, dried
Linseed meal, old process, all analyses

92.8

10.9
10.0
11 .8

10.5
6.5

6.4

91.0 35.4
90.9 38.0
91.0 35.0

PhosphOrUs

Per ct.

Per ct.

Per ci.

1.6 72.4
9.8 63.6
2.2 70.1
7.4 65.7
1.2

0.6
0.5
0.8
0.7
0.7
0.7
0.9
0.3

0.6
0.7
0.1


0.3 0.004 0.05 0.18
2.0
3.7

0.5

11.9 69.6




4.00
0.96








14.1





3.70









0.78

1.6 0.18 0.30 1.54





1.60



4.2
5.0



0.33 2.80 0.62



1.96

9.0 0.25 0.43 4.96 —
2.9 0.22 0.71 1.79 0.61
2.4





1.70

3.4 0.13 0.54 4.11
1 .1

2.8







0.76
3.96



1.16




1.6 0.02 0.31 1.74 0.34
3.3 0.08 0.27 1.60 —
1.7
1.9







1.89
1.68

6.5 42.6 35.2 2.48 0.28 1.04

15.0 65.2
8.2 36.0
7.7 33.7
5.9
8.3 36.4
5.7
1.2

5.8




7.8
2.8
12.9

9.6

4.1

1.64

3.6 0.26 0.55 3.84 0.59
6.8 0.37 0.43 2.62 —

4.5 15.1 40.2
9.6 32.8
7.6
4.2 13.5 37.3

2.9
2.6
3.2



5.4 14.9 4.21 2.54 10.76 0.33

3.4 19.9 4.80 3.10 9.31
— 10.08 —

0.1 20.5

4.69 —
9.6

2.2

5.0

6.9
4.3
1.4
0.9
3.2




0.33 1.94 0.47
1.7 0.02 0.33 1.96 —

11.9 60.6
23.8 22.0
5.2 64.2
5.0 67.4
8.2 48.8
7.2 75.5
8.2 50.4
1.7 72.7
6.9 66.4
1.6 70.9
1.6 71.8

6.2

slum
Per ct.

11.5 2.97 2.08 11.60 —
18.0 5.30 3.38 9.96 —
0.9 24.3 4.01 2.44 9.07 —
4.3 19.0 5.49 3.65 9.50 —

6.9 30.2 36.7
2.6 2.0 73.9
2.1

Potas-

1.5
4.2

6.3 24.0
9.4 12.7 45.8
7.1 11.7 40.3

1.1

Nitroyen
Per ci.


1.71

3.2 —
— 10.04 —

5.4 6.1
4.0 17.6 4.14 2.67 10.22 0.40
— 10.69 —

4.5 15.6

9.74 —
3.5 19.8 —

8.99 —
2.9 22.4 —

1.1 22.2
39.3 6.0 7.2
95.9 17.5 23.7 20.0 21.8
3.5 13.5 38.1
92.3 23.1

91.7

Calcium

extract minerals

89.4 12.2

91.1

Total

N-free

Total dry Protein
matter
Per ci. Per ci.

89.3 24.7

Linseed meal, 0_p., 37% protein or more
Linseed meal, o.p., 33-37% protein

MATERIALS

BASIC






5.1

3.8
5.0









3.30
5.86
5.36
1.02










5.6 0.39 0.87 5.66 1.24
5.6 0.39 0.86 6.08 1.10
5.6 0.41 0.86 5.60 1.14

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