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
Linseed meal, 0_p., 31-33% protein
Linseed meal, solvent process, older analyses
Linseed meal and screenings oil feed
(linseed feed)

Liver meal, animal
Locust beans and pods, honey
Lupine seed, sweet, yellow
Malt, barley
Malt sprouts
Meat scraps, or dry-rendered tankage, 60%
protein grade
Meat scraps, or dry-rendered tankage, 55%
protein grade
Meat scraps, or dry-rendered tankage, 55%
protein grade, low fat
Meat scraps, or dry-rendered tankage, 52%
protein grade
Meat and bone scraps, or dry-rendered tankage
with bone, 50% protein grade

OF

BASI

Total dry Protein
matter
Per Ct. Per ci.

Fat

Fiber

Per ci.

Per ct.

91.0 32.4
90.4 36.9

5.9
2.9

93
88.9 39.8

with bone, 45% protein grade
Milk, cow's
Milk, ewe's
Milk, goat's

N-free

Total

Calcium

Phos.

Per ct.

phorus
Per ci.

extract minerals

90.5 31.2 5.4
92.3 66.2 16.4

Per ct.

8.3 38.7
8.7 36.3
10.1

37.0

1.4

1.9

Per Ct.

507

Nitrogen

Potas-

Per ci.

Per Ct.

slum

5.7 0.36 0.90 5.18 1.40

5.90 —
5.6 —
6.8 0.43 0.65 4.99



6.4 0.62 1.27 10.59 —

1.49

3.5 —
4.5 0.23 0.39 6.37 0.81

2.3 0.08 0.47 2.29

4.29 —
6.0 —

92.6 26.8

93.8 60.9

8.8

2.4

1.1

939 55.8

9.3

2.1

1.3 25.4 8.33 4.04 8.93

93.0 56.0

3.5

2.6

1.5 29.4





8.96



52.9

7.3

2.2

4.3 26.4





8.46



93.9 51.0

10.1

2.1

1.6 29.1 9.71 4.81

8.16



94.5 46.3 12.0

2.0 2.3 31.9 11.21 4.88

2.8 26.3 47.4 4.5 —
0.7 0.12 009
4.9
3.7
0
0.9 0.21 0i2
4.9
6.9 0
4.2
0.8 0.13 0.10
4.1
0

7.41

94.0 13.0
3.5
12.8
19.2
6.5
3.7
12.8

2.08




90.6 14.3

93.1

9.4
19.0

2.0
5.9

1.1

0

5.9
5.4

20.6 6.09 349 9.74

6.7
92.0 49.5 0.9
96.8 24.8 26.2

Millet seed, hog, or proso

90.4 11.9

Millet seed, Japanese

89.8 10.6

Milo grain
Milo head chops

89.4 11.3
90.1

10.2

Molasses, beet

80.5

8.4

Molasses, beet, Steffen's process
Molasses, cane, or blackstrap
Molasses, cane, high in sugar
Molasses, citrus
Molasses, corn sugar, or hydrol

78.7
74.0
79.7
69.9
80.5

7.8
2.9

Mustard seed, wild yellow
Oat clippings, or clipped-oat by-product
Oat kernels, without hulls (oat groats)
Oat meal, feeding, or rolled oats without hulls
Oat middlings


95.9 23.0 38.8 5.0 23.6 5.5 —

922 8.8 2.3 25.3 449 10.9 —
90.4 16.3 6.1 2.1 63.7 2.2 0.08 0.46
90.8 16.0 5.5 2.7 64.2 2.4 0.07 0.46
91.4 15.9 5.2 3.3 64.6 2.4 0.08 0.45
6.3 0.13 0.16
1.8 27.9 50.8
92.4 5.6

89.1

12.1

1.3

4.0
0.2

4.1

0
1.0

1.0

12.8 27.8

0.2 40.2
8.6 60.7

34



056 0.14

1.04 0.19
0.59 0.15
04 0.08 0.05 0.32 0.08

Milk, mare's
Milk, sow's
Milk albumin, or lactalbumin, commercial
Milk, whole, dried
Millet seed, foxtail varieties

Oat mill feed

S

2.4 16.1 57.1
4.9 14.0 25.7
1.8 70.6
1.6
1.3 14.2 44.3

88.4

Meat and bone scraps, or dry-rendered tan kage
Mesquite beans and pods

MATERIAL

C

5.4
3.6






0.94 —
7.92

3.97

0.20 1.94 0.31




62.1
62.1

0.05 0.30 1.90 0.43

0.44 1.70 0.33
0.03 0.30 1.81 0.36
0.14 0.26 1.63 —
0.08 0.02 1.34 4.77
8.8 0.11 0.02 1.25 4.66
9.0 0.74 0.08 0.46 3.67

74.9
61.3
77.8

3.5
4.4
2.5

8.1 63.7
33
5.0
4.9 14.6 54.7
1.7
2.9 2.2 71.3
4.3
2.5
6.9 66.2
62.0 10.1
0
0

0
0
0

0.2
0

0
0
0
0
0









0.21

0.64
0.03
3.68





1.41




2.61

0.39

2.56 0.37
2.54 0.57
0.90 0.60

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