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178 GROWING GOURMET Chapter 21 for the particular time requirements of each species.) With a one-room laboratory, inoculations and incubation can occur in the same space. If a multi-room laboratory is being used, then the supplemented sawdust blocks are furthest downstream from the preciouS petri dish cultures. In fact, they should be nearest the door for ease of removal. Ideally, this sequence of prioritizing cultures should follow each step in the exponential expansion of the mycelial mass: 1. Petri dish cultures are furthest upstream, i.e are given the highest priority. 2. Grain spawn is organized in rank, downstream from the cultures maintained on malt agar media. First Generation, Second Generation and Third Generation spawn are prioritized accordingly. Grain spawn, incubated in jars, is best stored at angles in vertical racks. 3. Sawdust spawn, being created from grain spawn, is next in line. Second generation sawdust spawn is kept next downstream 4. Supplemented sawdust blocks designed for mushroom cropping, along with any other units destined for fruiting or implantation outdoors, are incubated closest to the exit. (Please refer to Figure 387, Lay-out of a spawn laboratory.) As the mycelium is expanded with each generation of cultures, contamination is increasingly likely. This specified flow pattern prevents reverse contamination of upstream cultures from those downstream. Once the mycelium achieves the above-described "grip" on the supplemented sawdust, the nature of the mycelium changes entirely. The blocks cease to generate heat, and carbon dioxide evolution abruptly declines. With most species, the blocks no longer need to be treated so delicately. They can be moved to secondary storage rooms, even thrown through the air from one person to another. (A new sport!?) This state of "mycelial fortitude" greatly facili- MUSHROOMS ON ENRICHED SAWDUST tates the handling process. The blocks should be moved out of the laboratory environment and either taken to a staging room for later distribution to the growing room or a dark, refrigeration room until needed. This resilient state persists until mushrooms form within the bags, either in response to environmental changes or not. Many strains of Lentinula edodes (Shiitake), Hericium erinaceus (Lion's Mane), GrifolafrondOSa (Hen-of-the-Woods), Agrocybe aegerita (Black Poplar Mushroom), and Pleurotus spp. produce volunteer crops of mushrooms within the bags as they incubate in the laboratory, without any environmental shift to stimulate them. For many of the species listed in this book, volunteer fruitings begin three to six weeks after inoculation. Just prior to the formation of visible mushrooms, the topography of the mycelium changes. With Shiitake, "blistering" occurs. The smooth surface of the outer layers of mycelium, roughens, forming miniature mountains and valleys. (See Chapter 21.) With Lion's Mane (Hericium erinaceus), dense, star-like zones form. These are the immediate precursors to true primordia. If these ripe bags are not taken to the growing room in time, the newly forming mushrooms soon malform: most frequently with long stems and small caps. (These features are in response to high C02, lack of light, or both.) The young mushrooms at this stage are truly embryonic and must be treated with the utmost care. The slightest damage to the developing primordia will be seen later—at the full maturity—as gross deformations: dimpled or incomplete caps, squirrelly stems, etc. Shiitake are particularly fragile at this stage whereas Oyster mushrooms tend to return to a near-normal forms once exposed to the conducive climate of the growing room. PDF compression, OCR, web-optimization with CVISION's PdfCompressor
GROWING GOURMET MUSHROOMS ON ENRICHED SAWDUST 179 Handling the Bags Post Full Colonization Depending upon the species, three to six weeks pass before the bags are placed into the growing room. Before moving in the blocks, the growing room has been aseptically cleaned. After washing with bleach, I tightly close up the room after for 24 hours and turn offal! fans. The residual chlorine becomes a disinfecting gas permeating throughout the room, effectively killing flies and reducing mold contaminants. A day after chlorine treatment, fans are activated to displace any residual gas before filling. Additional measures prior to bleaching include replacing old air ducting with new, the changing of air filters, etc. By spacing the bags at least 4-5 inches apart, the developing mushrooms mature without crowding. Sufficient air space around each block also limits mold growth. Galvanized, stainless steel and/or epoxy coated, wire mesh shelves are preferred over solid shelves. Wood shelves should not be used because they will eventually, no matter how well treated, become a site for mold growth. Farms which do use wood trays either chemically treat them with an anti-fungal preservative to retard mold growth or construct them from redwood or cedar. I know of no studies determining the transference of toxins from chemically treated trays into mushroom fruitbodies. PDF compression, OCR, web-optimization with CVISION's PdfCompressor
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GROWING GOURMET and MEDICINAL MUSHR
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This book should help advance the c
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GROWING GOURMET AND MEDICINAL MUSHR
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CHAPTER 1 Mushrooms, Civilization &
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Immortality (1976) where he postula
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CHAPTER 2 The Role of Mushrooms in
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tive species and planted in plots s
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ducing organ: the mushroom. Further
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fungi first to capture a twig, a bl
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The Global Environmental Shift and
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nm peroxidases and cellulases which
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CHAPTER 3 S electing a Candidate fo
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SELECTING A CANDIDATE FOR CULTIVATI
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N atural CHAPTER 4 Natural Culture:
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NATURAL CULTURE: CREATING MYCOLOGIC
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CHAPTER 5 The Stametsian Model: Per
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PERMACULTURE WITH A MYCOLOGICAL TWI
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PERMACULTURE WITH A MYCOLOGICAL TWI
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CHAPTER 6 Materials for Formulating
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MATERIALS FOR FORMULATING A FRUITIN
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CHAPTER 7 Biological Efficiency: An
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BIOLOGICAL EFFICIENCY: AN EXPRESSIO
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CHAPTER8 Home-made vs. Commercial S
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HOME-MADE VERSUS COMMERCIAL SPAWN 6
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CHAPTER 9 The Mushroom Life Cycle W
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Figure 44. Scanning electron microg
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scape, the inycosphere, will give r
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Figure 51. A fully mature basidium.
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posites. The method of spore ejecti
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C ultivating CHAPTER 10 The Six Vec
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floor. After a minute or two, the c
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The best one can hope is that conta
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Figure 60. Storing petri mobile cre
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S terile CHAPTER 11 Mind and Method
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MIND AND METHODS FOR MUSHROOM CULTI
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MIND AND METHODS FOR MUSHROOM CULTI
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CHAPTER 12 Culturing Mushroom Mycel
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CULTURING MUSHROOM MYCELIUM ON AGAR
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E very CHAPTER 13 The Stock Culture
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If one has ten or more replicates,
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eads: FVITC P2 11/16/92 C # 0825905
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Figure 87. Rhizomorphic mycelium di
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exemplified by Laetiporus suiphureu
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molds belonging to Penicillium, Asp
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duce odors which humans can recogni
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CHAPTER 14 Evaluating a Mushroom St
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Figure 96. Healthy mushroom myceliu
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EVALUATING sustained. Without secon
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14. Duration between 1st, 2nd and 3
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substantially in flavor. The cultiv
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Page 145 and 146: Figure 101. One memod for preparing
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Page 151 and 152: t .,..,..,,,.. ,'"'•• Figure 10
Page 153 and 154: Figure 111. Grain inoculated with m
Page 155 and 156: Figure 113. Gallon jars of 3rd gene
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Page 159 and 160: Figure 116. Scanning electron nucro
Page 161 and 162: F— GENERATING GRAIN SPAWN 145 Fig
Page 163 and 164: Figure 120. Actively growing myceli
Page 165 and 166: Figure 122. Inoculating mycelium in
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Page 169 and 170: Figure 124. (Jyster mushrooms out"
Page 171 and 172: S awdust CHAPTER 16 Creating Sawdus
Page 173 and 174: Figure 125. Sawdust spawn of Reishi
Page 175 and 176: Figure 129. Dispersing the spawn th
Page 177 and 178: CHAPTER 17 Growing Gourmet Mushroom
Page 179 and 180: GROWING GOURMET MUSHROOMS ON ENRICH
Page 193: GROWING GOURMET MUSHROOMS ON ENRICH
Page 197 and 198: C H A P T E R 1 8 Cultivating Gourm
Page 199 and 200: ice, oat and sorghum straws are the
Page 201 and 202: Figure 146. A brick keeps the straw
Page 203 and 204: Figure 149. Newly constructed, scre
Page 205 and 206: spawn is gravity fed or hand broadc
Page 207 and 208: C hoosing CHAPTER 19 Cropping Conta
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Page 211 and 212: Figure 158. The Phoenix Oyster, Ple
Page 213 and 214: Figure 162. The hinged wall-frame
Page 215 and 216: Figure 167. Bouquets of Golden Oyst
Page 217 and 218: Figure 171. By slamming the culumn
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Page 223 and 224: CROPPING CONTAINERS 207 Figures 182
Page 225 and 226: CHAPTER 20 Casing: A Topsoil Promot
Page 227 and 228: CHAPTER 21 Growth Parameters for Go
Page 229 and 230: Figure 188. The Button mushroom (Ag
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Page 233 and 234: other gourmet and medicinal mushroo
Page 235 and 236: INDOOR GROWTH PARAMETERS The Gilled
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Page 239 and 240: Growth Parameters Spawn Run: Incuba
Page 241 and 242: Growth Parameters Spawn Run: Incuba
Page 243 and 244: Harvest Hints: Since this mushroom
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The Enoki Mushroom Fkxmmulina velut
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Growth Parameters Spawn Run: Incuba
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GROWTH PARAMETERS 233 aspen, willow
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GROWTH PARAMETERS 235 short period
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Introduction: Before the publicatio
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GROWTH PARAMETERS 24f doors, this m
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Figure 216. Inoculated logs of Kuri
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GROWTH PARAMETERS 247 spores of spe
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In Japan, H. tessulatus is marketed
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I Figure 224. Commercial cultivatio
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GROWTH PARAMETERS 255 Figures 226 a
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The Shiitake Mushroom of the Genus
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GROWTH PARAMETERS 261 Figure 231 &
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Figure 235. After soaking, logs can
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GROWTH PARAMETERS 265 Figure 240. A
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GROWTH PARAMETERS 269 This species
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Figure 249. The "Donko" form of Shi
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When I was a impoverished, near-sta
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GROWTH PARAMETERS 275 nated) for 24
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The Nameko Mushroom of the Genus Ph
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GROWTH PARAMETERS 281 Natural Metho
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The Oyster Mushrooms of the Genus P
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Introduction: Few mushrooms are as
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259. Bottle culture of P. cttrtnopl
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Figure 262. A beautiful clustered b
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oom Kit. ri Pertecti's oyster Musn-
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Figure Wild fruiting of P cystidios
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Pleurotus djamor (Fries) Boedjin se
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GROWTH PARAMETERS 299 studies are c
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Medicinal Properties: Not known to
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Figure 275 and 276. P. eryngii frui
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GROWTH PARAMETERS 309 Pleurotus euo
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GROWTH PARAMETERS 313 Pleurotus ost
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Figure 282. A sporeless strain of P
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Suggested Agar Culture Media: MYPA,
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Spawn Run: Temperature: 75° F. (24
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Plate 1. Fruiting culture of Agrocy
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Plate 7. Flammulina velutipes, the
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Plates 14. Shiitake mushrooms, Lent
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Plate 22. Pleurotus eryngii, the Ki
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Plate 44. Two strains of Ganoderma
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Plate 51. Succulent bouquet of .Mai
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Pleurotuspulmonarius (Fries) Quelet
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Figure 287. F. pulmonarius fruiting
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GROWTH PARAMETERS 327 The Caramel C
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GROWTH PARAMETERS 329 Psilocybe whi
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dicinal properties, instead focusin
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The King Stropharia of the Genus St
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Figure 297. Azureus Stamets holding
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GROWTH PARAMETERS 341 room can also
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GROWTH PARAMETERS 343 The Paddy Str
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Figure 303. Soaked straw is thrown
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GROWTH PARAMETERS 349 Figure 312—
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INDOOR GROWTH PARAMETERS T he The P
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GROWTH PARAMETERS 353 tude sickness
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GROWTH PARAMETERS 355 Ganoderma luc
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figure 318. U. lucidum (F'orintek's
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Natural Habitat: An annual mushroom
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GROWTH PARAMETERS 361 Figure 323—
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GROWTH PARAMETERS 363 Figures 327
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GROWTH PARAMETERS 367 Natural Metho
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GROWTH PARAMETERS 369 Comments: A s
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GROWTH PARAMETERS 371 form. Microsc
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Iligure 335. Maitake usually truits
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GROWTH PARAMETERS 377 1992, dried M
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GROWTH PARAMETERS 379 Fruitbody dev
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Figure 341. Sclerotia of North Amer
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GROWTH PARAMETERS 385 placed into a
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INDOOR GROWTH PARAMETERS The Lion's
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GROWTH PARAMETERS 389 Description:
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GROWTH PARAMETERS 393 Figure 349. W
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INDOOR GROWTH PARAMETERS The Wood E
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GROWTH PARAMETERS 397 A. polytricha
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INDOOR GROWTH PARAMETERS M orels Th
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GROWTH PARAMETERS 403 Figure 357. T
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GROWTH PARAMETERS 405 thousands per
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Figure 363. A Morel primordium form
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Common Names: The Black Morel The C
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GROWTH PARAMETERS 413 Figure 372 &
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T e m p e r a U r e (°C) Profile o
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Figure 375. This mycological experi
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Growth Parameters* Spawn Run: Incub
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CHAPTER 22 Maximizing the Substrate
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dergoes another 50% reduction in ma
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CHAPTER 23 Harvesting, Storing, and
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Figure 378. Bouquets of Pleurotus o
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Figure 380. An example of poor pack
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P. a large blower located at one en
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CHAPTER 24 Mushroom Recipes: Enjoyi
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MUSHROOM RECIPES 433 Jack Czarnecki
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MUSHROOM RECIPES 435 Hope & Orson M
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MUSHROOM RECIPES 437 Robert Roselli
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Andrew Weil's Shiitake Teriyaki MUS
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MUSHROOM RECIPES 441 Recommended Mu
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T his CHAPTER 25 Cultivation Proble
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TROUBLESHOOTING 445 small tree frog
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Contaminants localized to point of
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TROUBLESHOOTING 449 PROBLEM CAUSE S
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APPENDIX I Descriptions of Environm
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proof electrical fixtures are essen
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neer systems with mushroom preserva
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APPENDIX II Designing and Building
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DESIGNING AND BUILDING A SPAWN LABO
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APPENDIX III The Growing Room: An E
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MOUTH MUSHROOM-CAVE NEAR PARI& THE
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Many farms employ pass-through curt
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move debris from the feet and enhan
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changes per hour required during th
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After washing, the growing room fee
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APPENDIX IV Resource Directory T he
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Mushroom Book Suppliers Fungi Perfe
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Mushroom Cultivation Seminars & Tra
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RESOURCE DIRECTORY 487 Chibougamau
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RESOURCE DIRECTORY 489 Nutmeg Mycol
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Centre for Land & Biological Resear
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J. B. Swayne Spawn (215) 444-0888 8
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RESOURCE DIRECTORY 495 The Mushroom
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Material APPENDIX V Analysis of Bas
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Material ANALYSIS OF B ASIC MAT ERI
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Material ANALYSIS OF BASI C M ATERI
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Material ANALYSIS OF B ASI C M ATER
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Material ANALYSIS OF BASI C M ATERI
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Material ANALYSIS OF BASI C MATERIA
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Material ANALYSIS OF BASI C MATERIA
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Material ANALYSIS OF BASI C M AT ER
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APPENDIX VI Data Conversion Tables
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1°F. = •5550 Kelvin 1° F = (.55
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DATA CONVERSION TABLES 517 Miscella
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Glossary A agar: a product derived
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droplets of spore bundles on relati
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mycophagist: a person or animal tha
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metabolic heat released as fungi, b
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Bibliography Adachi, K., H. Nanba,
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BIBLIOGRAPHY 529 Chang, S.T. &W.A.
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______ BIBLIOGRAPHY 531 Gormanson,D
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_____1995. BIBLIOGRAPHY 533 Ito, T.
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wheat straw. Mushroom Journal of th
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_____J.A. 1991. Manual on mushmom c
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_____1987b. BIBLIOGRAPHY 539 Royse,
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_____,A. BIBLIOGRAPHY 541 Stijve, T
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543 1993. Boost immunity with medic
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A agaricum 351 agarikon 351 agar me
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ganoderic acids 368 Ganoderma 353,
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N Nuematoloma N. capnoides 237 N. f
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spore germination 100 spore load 24
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Alan Bessette Figures 52, 53 Julie
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