kalpanasahana
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mushroom cultivation
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ashwani99999
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Mushroom
Mushroom spawn is used to inoculate prepared substrates. This inoculum consists of a carrier
material fully colonized by mushroom mycelium. The type of carrier varies according to the
mushroom species cultivated, although rye grain is the choice of most spawn makers. The history
of the development of mushroom spawn for Agaricus brunnescens culture illustrates how spawn
production has progressed in the last hundred years.
During the 1 800's Agaricus growers obtained spawn by gathering concentrations of mycelium
from its natural habitat. To further encourage mycelial growth this "virgin spawn" was supplemented
with materials similar to those occurring naturally, in this case horse manure. Spent compost
from prior crops was also used as spawn. This kind of spawn, however, contained many contaminants
and pests, and yielded few mushrooms. Before serious commercal cultivation could
begin, methods guaranteeing the quality and mass production of the mushroom mycelium had to
be developed.
With the advent of pure culture techniques, propagation of mushroom mycelium by spore
germination or by living tissue completely superseded virgin spawn. Now the grower was assured of
not only a clean inoculum but also a degree of certainty as to the strain itself. Strain selection and development
was possible for the first time in the history of mushroom culture because high yielding
strains could be preserved on a medium of precise composition. Sterilized, chopped, washed compost
became the preferred medium for original pure culture spawn and was for years the standard of
the Agaricus industry.
In 1 932, Dr. James Sinden patented a new spawn making process using cereal grain as the
mycelial carrier. Since then rye has been the most common grain employed although millet, milo
and wheat have also been used. Sinden's novel approach set a new standard for spawn making and
forms the basis for most modern spawn production. The distinct advantage of grain spawn is the increased
number of inoculation sites. Each individual kernel becomes one such point from which
mycelium can spread. Thus, a liter of rye grain spawn that contains approximately 25,000 kernels
represents a vast improvement over inocula transmitted by coarser materials.
Listed below are cereal grains that can be used to produce spawn. Immediately following this
list is a chart illustrating some of the physical properties important to the spawn maker.
RICE: Utilized by few cultivators. Even when it is balanced to recommended moisture levels,
the kernels tend to clump together owing to the sticky nature of the outer coat.
MILLET: Although having a higher number of inoculation points than rye, it is more difficult to
formulate as spawn. Amycel, a commercial spawn-making company, has successfully developed
a formula and process utilizing millet as their primary spawn medium.
SORGHUM: Has spherical kernels and works relatively well as a spawn medium but it can be
difficult to obtain. Milo, a type of sorghum, has been used for years by the Stoller Spawn
Company.
WHEAT: Works equally well as rye for spawn making and fruitbody production.
WHEAT GRASS and RYE GRASS SEED: Both have many more kernels per gram than
grain. The disadvantage of seed is the tendency to lose its moisture and its inability to separate
into individual kernels, making it difficult to shake. (Rye grass and wheat grass seed are
widely used to promote sclerotia formation in Psilocybe fampanensis, Psilocybe mexicana
and Psilocybe armandii. Perennial or annual can be used although annual is far cheaper.
See the species parameters for these species in Chapter Xl.)
RYE: Its availability, low cost and ability to separate into individual kernels are all features
recommending its use as a spawn and fruiting medium.
THE CEREAL GRAINS AND THEIR PHYSICAL PROPERTIES
(tests run by the authors)
TYPE KERNELS/GRAM GRAMS/100 ML % MOISTURE
COMMERCIAL 30 75 15%
FftD RYE
COMMERCIAL 40 72 13%
MUSHROOM RYE
ORGANIC 55 76 11%
CO-OP RYE
ORGANIC WHEAT 34 90 10%
SHORT GRAIN 39 100 26%
BROWN RICE
LONG GRAIN 45 86 15%
BROWN RICE
SORGHUM (MILO) 33 93 15%
PERENNIAL WHEAT 450 43 16%
GRASS SEED
PERENNIAL RYE 415 39 12%
GRASS SEED
MILLET 166 83 13%
In a single gram of commercial rye, Secale cereale, there is an estimated cell count of
50,000-100,000 bacteria, more than 200,000 actinomyces, 12,000 fungi and a large number of
yeasts. To sterilize one gram of grain would require, in effect, the destruction of more than 300,000
contaminants! In a spawn jar containing in excess of a hundred grams of grain, and with the addition
of water, the cell population soars to astronomical figures.
Of all the groups of these organisms, bacteria are the most pernicious. Bacteria can divide
every twenty or so minutes at room temperature. At this rate, a single bacterium multiplies intomore than a million cells in less than ten hours. In another ten hours, each one of these bacteria
beget another million cells. If only a small fraction of one percent of these contaminants survive the
sterilization process, they can render grain spawn useless within only a few days.
i know all thing but their is no sufficient space on this forum.
if you want any thing about The Mushroom Cultivator and Beekeeping Course
Mushroom spawn is used to inoculate prepared substrates. This inoculum consists of a carrier
material fully colonized by mushroom mycelium. The type of carrier varies according to the
mushroom species cultivated, although rye grain is the choice of most spawn makers. The history
of the development of mushroom spawn for Agaricus brunnescens culture illustrates how spawn
production has progressed in the last hundred years.
During the 1 800's Agaricus growers obtained spawn by gathering concentrations of mycelium
from its natural habitat. To further encourage mycelial growth this "virgin spawn" was supplemented
with materials similar to those occurring naturally, in this case horse manure. Spent compost
from prior crops was also used as spawn. This kind of spawn, however, contained many contaminants
and pests, and yielded few mushrooms. Before serious commercal cultivation could
begin, methods guaranteeing the quality and mass production of the mushroom mycelium had to
be developed.
With the advent of pure culture techniques, propagation of mushroom mycelium by spore
germination or by living tissue completely superseded virgin spawn. Now the grower was assured of
not only a clean inoculum but also a degree of certainty as to the strain itself. Strain selection and development
was possible for the first time in the history of mushroom culture because high yielding
strains could be preserved on a medium of precise composition. Sterilized, chopped, washed compost
became the preferred medium for original pure culture spawn and was for years the standard of
the Agaricus industry.
In 1 932, Dr. James Sinden patented a new spawn making process using cereal grain as the
mycelial carrier. Since then rye has been the most common grain employed although millet, milo
and wheat have also been used. Sinden's novel approach set a new standard for spawn making and
forms the basis for most modern spawn production. The distinct advantage of grain spawn is the increased
number of inoculation sites. Each individual kernel becomes one such point from which
mycelium can spread. Thus, a liter of rye grain spawn that contains approximately 25,000 kernels
represents a vast improvement over inocula transmitted by coarser materials.
Listed below are cereal grains that can be used to produce spawn. Immediately following this
list is a chart illustrating some of the physical properties important to the spawn maker.
RICE: Utilized by few cultivators. Even when it is balanced to recommended moisture levels,
the kernels tend to clump together owing to the sticky nature of the outer coat.
MILLET: Although having a higher number of inoculation points than rye, it is more difficult to
formulate as spawn. Amycel, a commercial spawn-making company, has successfully developed
a formula and process utilizing millet as their primary spawn medium.
SORGHUM: Has spherical kernels and works relatively well as a spawn medium but it can be
difficult to obtain. Milo, a type of sorghum, has been used for years by the Stoller Spawn
Company.
WHEAT: Works equally well as rye for spawn making and fruitbody production.
WHEAT GRASS and RYE GRASS SEED: Both have many more kernels per gram than
grain. The disadvantage of seed is the tendency to lose its moisture and its inability to separate
into individual kernels, making it difficult to shake. (Rye grass and wheat grass seed are
widely used to promote sclerotia formation in Psilocybe fampanensis, Psilocybe mexicana
and Psilocybe armandii. Perennial or annual can be used although annual is far cheaper.
See the species parameters for these species in Chapter Xl.)
RYE: Its availability, low cost and ability to separate into individual kernels are all features
recommending its use as a spawn and fruiting medium.
THE CEREAL GRAINS AND THEIR PHYSICAL PROPERTIES
(tests run by the authors)
TYPE KERNELS/GRAM GRAMS/100 ML % MOISTURE
COMMERCIAL 30 75 15%
FftD RYE
COMMERCIAL 40 72 13%
MUSHROOM RYE
ORGANIC 55 76 11%
CO-OP RYE
ORGANIC WHEAT 34 90 10%
SHORT GRAIN 39 100 26%
BROWN RICE
LONG GRAIN 45 86 15%
BROWN RICE
SORGHUM (MILO) 33 93 15%
PERENNIAL WHEAT 450 43 16%
GRASS SEED
PERENNIAL RYE 415 39 12%
GRASS SEED
MILLET 166 83 13%
In a single gram of commercial rye, Secale cereale, there is an estimated cell count of
50,000-100,000 bacteria, more than 200,000 actinomyces, 12,000 fungi and a large number of
yeasts. To sterilize one gram of grain would require, in effect, the destruction of more than 300,000
contaminants! In a spawn jar containing in excess of a hundred grams of grain, and with the addition
of water, the cell population soars to astronomical figures.
Of all the groups of these organisms, bacteria are the most pernicious. Bacteria can divide
every twenty or so minutes at room temperature. At this rate, a single bacterium multiplies intomore than a million cells in less than ten hours. In another ten hours, each one of these bacteria
beget another million cells. If only a small fraction of one percent of these contaminants survive the
sterilization process, they can render grain spawn useless within only a few days.
i know all thing but their is no sufficient space on this forum.
if you want any thing about The Mushroom Cultivator and Beekeeping Course
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mohammedjali
New Member
agrinaa consultants
you may contact us or agrinaa at in dot com a complete guidance in all types of mushroom a to z support with marketing support is provided. drop your contact details in above said id.
you may contact us or agrinaa at in dot com a complete guidance in all types of mushroom a to z support with marketing support is provided. drop your contact details in above said id.
Last edited by a moderator: