mushrooms and mushroom culture

374 Pages·2011·32.86 MB·English

VII
TABLE OF CONTENTS
FOREWORD by Dr. Andrew Weil xi
PREFACE xii
I. INTRODUCTION TO MUSHROOM CULTURE 1
An Overview of Techniques for Mushroom Cultivation 3
Mushrooms and Mushroom Culture 4
The Mushroom Life Cycle 6
II. STERILE TECHNIQUE AND AGAR CULTURE 15
Design and Construction of a Sterile Laboratory 16
Preparation of Agar Media 19
Starting A Culture from Spores 23
Taking a Spore Print 23
Techniques for Spore Germination 24
Characteristics of the Mushroom Mycelium 25
Ramifications of Multispore Culture 25
Sectoring: Strain Selection and Development 31
Stock Cultures: Methods For Preserving Mushroom Strains 37
III. GRAIN CULTURE 41
The Development of Grain Spawn 42
Preparation of Grain Spawn 45
Spawn Formulas 46
Inoculation of Sterilized Grain from Agar Media 48
Inoculation of Sterilized Grain from Grain Masters 49
Alternative Spawn Media 54
Liquid Inoculation Techniques 55
Incubation of Spawn 57
IV. THE MUSHROOM GROWING ROOM 61
Structure and Growing Systems 62
Structure 63
Shelves 64
Trays 65
Environmental Control Systems 66
Fresh Air 66
Fans 68
Air Ducting 70
Filters 70
Exhaust Vents 72
Heating 73
Vlll
Cooling 73
Humidification 74
Thermostats and Humidistats 74
Lighting 74
Environmental Monitoring Equipment 76
V. COMPOST PREPARATION 77
Phase I Composting 78
Basic Raw Materials 78
Supplements 79
Formulas 81
Ammonia 82
Carbon:Nitrogen Ratio 83
WaterAir 83
Pre-Wetting 84
Building the Pile 85
Turning 87
Temperature 88
Long Composting 89
Short Composting 90
Synthetic Compost Procedure 91
Composting Tools 92
Characteristics of the Compost at Filling 93
Supplementation at Filling 95
Phase II Composting 96
Basic Air Requirements 97
Phase II Room Design 98
Filling Procedures 98
Depth of Fill 99
Phase II Procedures: Trays or Shelves 100
Phase II in Bulk 101
Bulk Room Design Features 102
Bulk Room Filling Procedures 104
Bulk Room Phase II Program 104
Testing for Ammonia 104
Aspect of the Finished Compost 105
Alternative Composts and Composting Procedures 106
Sugar Cane Bagasse Compost 106
The Five Day Express Composting Method 106
VI. NON-COMPOSTED SUBSTRATES 109
Natural Culture 1 10
Wood Based Substrates . 114
Straw 117
VII. SPAWNING AND SPAWN RUNNING IN BULK SUBSTRATES 121
Moisture Content 122
Substrate Temperature 122
Dry Weight of Substrate 122
Duration of Spawn Run 124
Spawning Methods 1 24
Environmental Conditions 125
Super Spawning 126
Supplementation at Spawning 126
Supplementation at Casing 126
VIII. THE CASING LAYER 127
Function 128
Properties 129
Materials 130
Formulas and Preparation 1 32
Application 133
Casing Colonization 1 35
Casing Moisture and Mycelial Appearance 1 37
IX. STRATEGIES FOR MUSHROOM FORMATION {PINHEAD INITIATION) 139
Basic Pinning Strategy 140
Primordia Formation Procedures 141
The Relationship Between Primordia Formation and Yield 146
The Influence of Light on Pinhead Initiation 147
X. ENVIRONMENTAL FACTORS: SUSTAINING THE MUSHROOM CROP 149
Temperature 150
Flushing Pattern 1 50
Air Movement 1 52
Watering 154
Harvesting 155
Preserving Mushrooms 1 56
XI. GROWING PARAMETERS FOR VARIOUS MUSHROOM SPECIES 159
Agahcusbitorquis 161
Agaricus brunnescens 1 64
Coprinus comatus 168
Flammulina velutipes 172
Lentinus edodes 176
Lepista nuda 180
Panaeolus cyanescens 183
Panaeolussubbalteatus . 186
Pleurotus ostrealus (Type Variety) 189
Pleurolus ostreatus (Florida Variety) 193
Psilocybe cubensis 196
Psilocybe cyanescens 200
Psilocybe mexicana 204
Psilocybe tampanensis 207
Stropharia rugoso-annulata 210
Volvariella volvacea 214
XII. CULTIVATION PROBLEMS AND THEIR SOLUTIONS:
A TROUBLE SHOOTING GUIDE 217
Sterile Technique 219
Agar Culture 219
Grain Culture 220
Compost Preparation 223
Phase I 223
Phase II 224
Spawn Running 226
Case Running 227
Mushroom Formation and Development 229
Pinhead Initiation 229
Cropping 231
XIII. THE CONTAMINANTS OF MUSHROOM CULTURE:
IDENTIFICATION AND CONTROL 233
A Key to the Common Contaminants of Mushroom Culture 238
Virus (Die-Back Disease) 244
Actinomyces (Firefang) 246
Bacillus (Wet Spot) 248
Pseudomonas (Bacterial Blotch & Pit) 252
Streptomyces (Firefang) 255
Alternaria (Black Mold) 257
Aspergillus (Green Mold) 259
Botrytis (Brown Mold) 262
Chaetomium (Olive Green Mold) 264
Chrysosporium (Yellow Mold) 266
Cladosporium (Dark Green Mold) 268
Coprinus (Inky Cap) 270
Cryptococcus (Cream Colored Yeast) 273
Dactylium (Cobweb Mold) 275
Doratormyces (Black Whisker Mold) 277
Epicoccum (Yellow Mold) . 279
Fusarium (Pink Mold) 281
Geotrichum (Lipstick Mold) 284
Humicola (Gray Mold) 286
Moniiia (White Flour Mold) 288
Mucor (Black Pin Mold) 290
Mycelia Sterilia (White Mold) 292
Mycogone (Wet Bubble) 294
INeurospora (Pink Mold 296
Papulospora (Brown Plaster Mold) 298
Penicillium (Bluish Green Mold) 300
Rhizopus (Black Pin Mold) 302
Scopulariopsis (White Plaster Mold) 304
Sepedonium (White or Yellow Mold) 306
Torula (Black Yeast) 308
Trichoderma (Forest Green Mold) 310
Trichothecium (Pink Moid) 313
Verticillium (Dry Bubble) 315
XIV. THE PESTS OF MUSHROOM CULTURE 319
Mushroom Flies 320
Fly Control Measures 320
Sciarid Fly 321
Phorid Fly 323
Cecid Fly 325
Mites 328
INematodes (Eelworrns) 331
XV. MUSHROOM GENETICS 333
Reproductive Strategies 336
Implications for Culture Work 338
APPENDICES 343
I. Medicinal Properties of Mushrooms 345
II. Laminar Flow Systems 347
III. The Effect of Bacteria and Other Microorganisms on Fruiting 253
IV. The Use of Mushroom Extracts to Induce Fruiting 357
V. Data Collection and Environmental Monitoring Records 359
VI. Analyses of Basic Materials Used in Substrate Preparation 369
VII. Resources For Mushroom Growing Equipment and Supplies 384
VIII. English to Metric Conversion Tables 386
GLOSSARY 389
BIBLIOGRAPHY 397
INDEX 409
PHOTOGRAPHY AND ILLUSTRATION CREDITS 414
ACKNOWLEDGEMENTS. 415
XIII
FOREWORD
Ever since French growers pioneered The cultivation of the common Agaricus more than two
hundred years ago, mushroom cultivation in the Western world has been a mysterious art. Pro-
fessional cultivators, fearful of competition, have guarded their techniques as trade secrets, sharing
them only with closest associates, never with amateurs. The difficulty of domesticating mushrooms
adds to the mystery: they are just harder to grow than flowering plants. Some species refuse to grow
at all under artificial conditions; many more refuse to fruit; and even the familiar Agaricus of super-
markets demands a level of care and attention to detail much beyond the scope of ordinary garden-
ing and agriculture.
In the past ten years, interest in mushrooms has literally mushroomed in America. For the first
time in history the English-speaking world is flooded with good field guides to the higher fungi, and
significant numbers of people are learning To collect and eat choice wild species. In the United
States and Canada mushroom conferences and forays attract more and more participants. Culti-
vated forms of species other than the common Agaricus have begun to appear in specialty shops
and even supermarkets.
The reasons for this dramatic change in a traditionally mycophobic part of the world may never
be known. I have been fascinated with mushrooms as symbols of the unconscious mind and think
their growing populariTy here is a hopeful sign of progress in The revolufion of consciousness that
began in the 1 960s. A more specific reason may be the rediscovery of psychedelic mushrooms—
the Psilocybes and their allies—which have thoroughly invaded American society in recent years.
The possibility of collecting wild psychoactive mushrooms in many parts of North America has
motivated thousands of people to buy field guides and attend mushroom conferences. The possibil-
ity of growing Psilocybe cubensis at home, one of the easier species to cultivate, has made many
people eager to learn the art of mushroom production. As they pursue their hobby, fans of
Psilocybes often find their interest in mushrooms broadening to include other genera that boast
nonpsychoactive but delicious edible species. Other mycophiles. uninterested in altered states of
consciousness, have grown so fond of some edible species as to want better access to them than
foraying in the wild provides. The result has been a demand from a variety of amateurs for the trade
secrets of professional cultivators.
The book you are about to read is a milestone in the new awareness of mushrooms. THE
MUSHROOM CULTIVATOR by Paul Stamets and Jeff Chilton is easily the best source of informa-
tion on growing mushrooms at home. Both authors are experts on the higher fungi, on their techni-
cal aspects as well as the practical methods of working with the most interesting species. Paul
Stamets is a recognized authority on the Psilocybes and their relatives; Jeff Chilton has been a pro-
fessional consultant to large-scale, commercial producers of the common Agaricus and the once-
exotic shiitake of Japan and China. Together they have organized a number of successful mush-
room conferences in the Pacific Northwest and have championed the cause of growing at home.
XIV
Unlike experts of the past (and some of the present), they are willing and ready to share their know-
ledge and practical information with ail lovers of mushrooms, whether they are amateurs or profes-
sionals, devotees of Psilocybe or of Pleurotus.
THE MUSHROOM CULTVATOR is indeed "A Practical Guide to Growing Mushrooms at
Home," as its subtitle indicates. It covers every aspect of the subject in a readable style and in suffi-
cient detail to enable both rank amateurs and serious mycoiogists to succeed at growing the mush-
rooms they like. By including a wealth of excellent illustrations, information on obtaining equipment
and supplies, and step-by-step directions for every procedure, from starting spore cultures to har-
vesting fruiting bodies to dealing with contaminants and pests, the authors demystify the art of
mushroom cultivation and put mastery of it within everyone's reach. It is a pleasure to introduce this
fine book. If you have been searching for information on this topic, you will find it to be all that you
have been looking for and more.
Andrew Weil, M.D., F.LS.
PREFACE
The use of mushrooms as food crosses all cultural boundaries. Highly prized by the
Greeks, mushroom consumption in European nations has deep traditional roots. The
Agari, a pre-Scythian people from Samartia (now Poland and the western Soviet Union), held
mushrooms in high esteem and used them medicinally. The early Greeks held a similar
fascination for fungi and apparently worked them into their religious rituals, even to the extent
that to discuss the use of these sacraments violated strong taboos. For thousands of years, the
Chinese and Japanese have prized a variety of mushroom species for their beneficial proper-
ties. In the New World, the Aztec and Mazatec Indians of Mexico used mushrooms for both
their healing and divining properties. Clearly, mushrooms have played a significant role in the
course of human cultures worldwide.
Although the Japanese have cultivated the Shiitake mushroom for two thousand years,
the earliest record of European mushroom cultivation was in the 17th century when an
agronomist to Louis XIV, Olivier de Serres, retrieved wi!d specimens and implanted mush-
room mycelium in prepared substrates. In those times mushroom growing was a small scale
outdoor activity practiced by the rural populace. Materials in which mushrooms grew naturally
were collected and concentrated into prepared beds. These beds were cropped and then used
to start new beds. As demand increased and new methods improved yields, mushroom grow-
ing developed into a large scale commercial business complete with computer controlled in-
door environments and scientifically formulated substrates. Spawn with which to plant
prepared beds, initially gathered in nature, became standardized as sterile culture techniques
were perfected.
It is now known that many of the mushrooms presently under cultivation rank above all
vegetable and legumes (except soybeans) in protein content, and have significant levels of B
and C vitamins and are low in fat. Research has shown that certain cultivated mushrooms
reduce serum cholesterol, inhibit tumors, stimulate interferon production and possess antiviral
properties. It is no surprise, therefore, that as food plants were developed into cultivars, mush-
rooms were among those selected.
Discovering the methods most successful for mushroom cultivation has been a long and
arduous task, evolving from the experience of lifetimes of research. As mushroom growing
expanded from the realm of home cultivators to that of a multimillion dollar industry, it is not
surprising that growers became more secretive about their methods. For prospective home
cultivators, finding appropriate information has become increasingly difficult. As a result, the
number of small growers decreased and home cultivation became a rare enterprise.
The Mushroom Cultivator is written expressly for the home cultivator and is without bias
against any group of interested growers. For the first time, information previously unavailable
to the general public is presented in a clear and easy to understand fashion. The book reflects
not only the work of the authors but also the cumulative knowledge gained through countless