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OfflinecronicrFacebook
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Everything you probly don't need to know about mushrooms * 8
    #18139011 - 04/20/13 05:14 AM (11 years, 1 month ago)

well i'm awake and bored so i'm gonna post some stuff from my journal i use as a refrence..enjoy and feel free to add your own 2 cents or articles you like as this is all just gathered from the wonderfull world of the internet(and might not all be about cubes)and is just here for discussion purposes
so i will start with what spores are and how there distributed and go from there

Spore discharge and dispersal in mushrooms
Mushrooms are basidiomycetes (SEE TWO MAJOR GROUPS) with numerous basidia on each gill. A typical basidium is a club-shaped structure, usually with four prongs at one end. Each such prong is called a sterigma (with sterigmata the plural form) and the spores develop at the tips of the sterigmata. Here is a stylized drawing of a basidium, shown in green, with four brown spores



The colours in this diagram (and in the ones to follow) have no significance and are simply used to help differentiate the different structures. Moreover, the diagrams are stylized (rather than being faithful depictions of actual specimens) but illustrate the important structural features and principles involved.
The structure of a gill is illustrated and explained in detail in the (SEE TWO MAJOR GROUPS). Remember that most mushrooms have gills that are V-shaped in cross section (with the point of the V at the bottom of the gill) and are oriented vertically. The basidia are held out from the gill surface and protrude into the air space between two gills. Thus, throughout their development, the spores are exposed to the atmosphere between the gills. In order to explain the way in which the spores are ejected from the basidia it is necessary to look more closely at the spore and its attachment to the sterigma.

In the diagram to the right the black, elliptical outline represents a mature spore on the end of a sterigma (coloured green, on the left).



Many spores are smooth and ellipsoid, so this illustrates a fairly common situation - but the following explanation holds for other spores as well. The red dot indicates the spore's centre of mass. Note that the spore has a short, blunt, off-centre spike (called an apiculus or hilar appendage) at one end and the spore is attached to the sterigma at the apiculus. Every mushroom spore has an apiculus - though there is some variation in size, shape and orientation of the apiculus between species. The apiculus-sterigma boundary is a line of weakness and by the time the spore is mature the link between apiculus and sterigma is very weak.

The discharge mechanism
Now it is a simple matter to explain the way in which the spore gets off the gill and away from the mushroom cap. The following diagrams illustrate the first part of the process (ejection from the sterigma) and the explanations follow.


1. Between the gills the air is still and very humid. At the point of the apiculus the spore secretes a small amount of sugar molecules. If you've ever left an open sugar bowl on a kitchen bench for a lengthy time, you would have come back to find that the sugar had picked up some moisture from the air. Sugar is an excellent absorber of water vapour. Given the surrounding high humidity between the gills, water condenses onto the sugar at the tip of the apiculus and forms a drop (the small, solid, greyish-blue circle). This drop is known as Buller's drop. At the same time a thin film of water forms on a large area of the spore surface and this is represented by the brighter blue layer over much of the spore outline. The growing drop leads to a significant increase in mass at the apiculus, thereby causing the centre of mass to move towards the apiculus, as shown by the red arrow.

2 and 3. The water drop continues to grow in size as more water vapour condenses onto the drop's surface. This draws the centre of mass well away from its original point. Eventually the drop grows large enough to come into contact with the film of water on the spore surface. The contact point is arrowed. The drop may grow quite large in relation to spore size.

4. As soon as the drop comes into contact with the film, the drop collapses, with the water in the drop flowing into the watery film. This happens very quickly and the centre of mass moves very rapidly in more-or-less the reverse direction (as, again, shown by a red arrow). Simultaneously the spore is given considerable momentum, there is a break at the weak apiculus-sterigma boundary and the spore accelerates along the axis of the changing centre of mass (so moving off in the direction shown by the black arrow).

To give you some idea of the difference in speed, steps 1 to 3 are analogous to someone slowly stretching an elastic band and then, in step 4, the elastic is released so that it returns to its original size almost instantaneously. The momentum generated by the collapsing water drop is enough to give the spore an acceleration of 25,000 times the force of gravity. By comparison the NASA Space Shuttle has a maximum acceleration of just a few times the force of gravity. The spore loses about 1% of its mass in the secretion of the sugars on the apiculus. To continue the rocket comparison, the Space Shuttle uses about 50% of its own weight in fuel during the first two minutes after launch.

After discharge - getting the spores further away
While the spore leaves the basidium with a tremendous acceleration, it is small and quickly feels the effects of air resistance. The spore briefly follows an almost straight-line path away from the basidium, then slows, loses the forward momentum given by the initial acceleration and finally drifts down (under the influence of gravity) in the air gap between the gills until clear of the cap - where even the slightest of air currents will carry the spores further afield. In the following diagram the blue lines show the paths of a number of spores, some just released from the basidium and others nearly beyond the bottom of the gills and into the open air.

Once the spores have cleared the bottom of the cap, air currents carry them away. But even at the bottom of the cap there is a danger to overcome. Should a gently falling spore be exposed to the prevailing wind immediately after clearing the bottom of the cap, there is a risk of it's being blown back onto the bottom edge of a gill and so getting no further afield. Wind tunnel experiments have shown that immediately beneath the cap there's a narrow band (about 2-3 mm deep) where the wind speed is significantly lower than the incident wind speed. Below that band is a zone of greater wind speed and near the ground there is a boundary layer of calm air. On the leeward side of the cap there is always turbulent airflow.Thus the spore doesn't feel the full effect of the surrounding wind speed immediately after leaving the protection of the cap, so allowing more vertical movement to the spore before being subject to a dramatic wind-induced, horizontal acceleration. While the evidence suggests that this will prevent (or at least reduce) the incidence of spore blow-back onto the gills, that conclusion is still to be confirmed. Once the spores are a few millimetres away from the cap they can be picked up by the faster winds and carried considerable distances.



The wind-tunnel studies also showed that taller conical or bell-shaped caps showed the greatest reduction in wind speed below the cap. Interestingly, some common species of exposed windy, grasslands produce such caps



Of course, changes in wind speed and direction (during the descent of the spores) as well as interactions between the wind and nearby obstructions such as plants, rocks and fallen twigs will obviously affect the spore paths. For example, you will often see noticeable spore deposits on the ground beneath mushrooms - showing spores which did not get far away. However, while the wind-tunnel experiments will often reflect ideal (rather than natural) settings, such experiments do show that there is more to mushroom architecture than you might first suppose.

More about mushroom growth - and other ballistosporic basidiomycetes
In the bulk of mushroom species the spores in different parts of a gill may mature at the same time. The spores near the bottom edge of a gill may mature at the same time as those at the top of the gill. So, at any given time, many different areas of a gill will be releasing spores into the surrounding air. This was shown above, in the diagram of spore trajectories between two gills. The vertical orientation of the gills is therefore critical, to maximise the number of spores that get beyond the confines of the cap. For example, the diagram (below) shows two, dramatically non-vertical grey gills. Any spore that begins the vertical part of its trajectory in the area shaded brown will not get beyond the cap, but will be trapped on the right hand gill. Spores are sticky, so once a spore lands on the opposite gill, it won't get any further


The possession of V-shaped gills also means that the air gap between neighbouring gills increases towards the bottom of the cap. While mushrooms do not sway greatly in the wind, they are not rigid structures. The increasing air gap gives the spores a better chance of escape, should the mushroom be tilted slightly (with the gills therefore no longer vertical).

During growth of the mushroom, the stem grows upwards, against gravity. It is necessary for the cap to be raised high enough above the still, surface boundary layer and any obstructions so that the falling spores can be dispersed by air currents. The gills also respond to gravity, but in the opposite way to the stem. Should something be not quite right with the cap orientation, the developing gills can make some corrections to ensure their proper orientation. In the bulk of mushroom species there are strong developmental controls aimed at ensuring that vertical gill orientation.

A spore that is shot off the basidium in the way described above is called a ballistospore. When a spore is shot off the basidium on the gill of a mushroom, it is important that the force isn't strong enough to send it to the neighbouring gill, for the spore would remain stuck there. On the other hand, the force must be sufficient to get the spore a reasonable distance away from the basidium, so that it doesn't get trapped on the gill it started from. While there is some variation in the distances that the spores of a specific mushroom species are ejected, the distances are all in a fairly narrow range. However, there is considerable variation in the ranges between species, with some species ejecting the spores no more than a tenth of a millimetre while others may shoot them out to half a millimetre.

Mushrooms are not the only basidiomycetes with ballistospores, for the same mechanism is found in various other types of basidiomycete fruiting bodies - boletes, the polypores, corticioid fungi, jelly fungi, coral fungi and stereoid fungi. Basidiomycetes such as puffballs, stinkhorns and the truffle-like species are "passive" spore releasers, without ballistospores.
now lets talk...HOW MUSHROOMS REPRODUCE
A Quick Analogy: A spore is much like a seed. It contains all of the genetic information that will grow and produce the fruit of the mushroom. The mushroom is the sex organ of the mushroom that will produce spores or "seeds".

The Definition: A spore is a nearly microscopic, sometimes single-celled reproductive body that is extremely resistant to desiccation and heat and is capable of growing into a new organism, produced especially by certain bacteria, fungi, algae, and nonflowering plants.

Mycelial Reproduction: When spores germinate (reproduce) a thread emerges from the spore casing. When two threads from different spore bodies intersect, they attempt to mate through a hook and clamp connection. A tiny pipe is opened between threads and genetic material is exchanged. The genetically complete threads become hyphae and begin to grow.

Spores have four combinations of sexes. Not all intersecting threads are able to mate. Not all matings will produce fertile mycelia.

Spores form as swellings on one or more subtending hypha in the soil or in roots. These structures contain lipids, cytoplasm and many nuclei. Spores usually develop thick walls with more than one layer and can function as propagules. Spores may be aggregated into groups called sporocarps. Sporocarps may contain specialized hyphae and can be encased in an outer layer (peridium). Spores apparently form when nutrients are remobilised from roots where associations are senescing. They function as storage structures, resting stages and propagules. Spores may form specialized germination structures, or hyphae may emerge through the subtending hyphae or grow directly through the wall.

A single spore contains a half set of chromosomes (known as haploid), much like any reproductive cell (ova or sperm). The spore has a protein sheath (the colored part that we can see) which encases the cell. When optimal conditions surround the spore, it will germinate. This is when it pushes its cellular mass through the protein sheath (at the germ pore) by expansion from re-absorbed water. This mass is a fine filament called the monokaryote (aka: the primary mycelium). It still has a half set of chromosomes. This monokaryote grows (still a single cell with a single nucleus) until it finds a compatible monokaryote to mate with. It does this by touching and dissolving its cell wall while the mate does the same. They effectively just merge to become one cell with 2 nuclei.

A Related Quote: "Asymmetric genome shuffling involves a fusion between a dikaryotic protoplast and a monokaryotic protoplast. Because only the cytoplasm of the monokaryon is inherited by the progeny, and one of either of the haplotypes of the dikaryon migrates into the progeny, the monokaryon is called a"recipient" and the dikaryon is called a "donor." Accordingly, the resulting fused dikaryotic progenies are heterokaryotic, but their cytoplasm is of the recipient monokaryon." (Tan)

Though the clamp connection serves a different function.

This is where things get strange. After the mating, the resultant cell can now reproduce by mitosis, but the cell still has 2 nuclei, as mentioned. So, when it mitoses, the 2 nuclei split for a total of 4 nuclei, but still only 2 cells. Speed of growth is much greater in these dikaryotic mycelial threads, because they don't have to stretch a single cell over a long gap. They simply split into more cells to spread.

Clamp connections form between 2 dikaryotic mycelial masses. This is how one of those little fuzzy white patches (aka mycelium) mates with the other white patches. The dikaryotic mycelia "clamps" together. Thus, reproduction is complete.

NOW TIME FOR...
Function
Spores either drop, or are ejected from the bottom of the mushroom cap. The miniscule size of spores allows them to get caught in, and carried along, gentle air currents. When most spores hit the ground, they fall on infertile ground: rocks, leaves of grass, streams, etc. The few spores that do fall on fertile ground send out shoots into the ground, finding other shoots, from other spores and starting a reproductive process, connecting and expanding the underground fungus system otherwise known as mycelium
hyphae is just one filament of a fungi..
mycelium is a network of hyphae..

Hyphae compose the mycelium so they have the same function, digestion and absorption of nutrients from the environment, and producing spores and sporangia. The sporangium is the structure upon which the spores are produced. The spores produce new hyphae and mycelium.

It is through the mycelium that a fungus absorbs nutrients from its environment. It does this in a two-stage process. First, the hyphae secrete enzymes onto or into the food source, which break down biological polymers into smaller units such as monomers. These monomers are then absorbed into the mycelium by facilitated diffusion and active transport.
Mycelia are vital in terrestrial and aquatic ecosystems for their role in the decomposition of plant material. They contribute to the organic fraction of soil, and their growth releases carbon dioxide back into the atmosphere. The mycelium of mycorrhizal fungi increases the efficiency of water and nutrient absorption of most plants and confers resistance to some plant pathogens. Mycelia are an important food source for many soil invertebrates.
Sclerotia are compact or hard masses of mycelia. which leads us 2....
mushrooms

The main body of the fungus - - the part that's digesting the substrate - - is called a mycelium, and the threads that make it up are called hyphae (HIGH-fee). The fruiting body of the fungus is also made up of hyphae: the "fibers" in the stem of a mushroom are made up of hyphae running in parallel to make the stem strong; the cap of the mushroom is made of of hyphae so tightly interwoven that they seem to be one solid mass;
Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.
The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Fungi feed by absorbing nutrients from the organic material in which they live. Fungi do not have stomachs. They must digest their food before it can pass through the cell wall into the hyphae. Hyphae secrete acids and enzymes that break the surrounding organic material down into simple molecules they can easily absorb - this is composting.

Mushrooms are nutritious: They are a good source of B vitamins, especially niacin and riboflavin, and rank the highest among vegetables for protein content. But because they are low in fat and calories, Western nutritionists mistakenly considered them of no food value (a fresh pound has only about 125 calories). Yet in dried form, mushrooms have almost as much protein as veal and a significant amount of complex carbohydrates called polysaccharides. Shiitake mushrooms are among the most delicious & very nutritious.

Mushrooming up over night? If the body is spread out and microscopic, how do mushrooms grow so quickly? There are two basic reasons: 1) Since they store up compounds between fruiting and most fruit once a year, they have a lot of reserve available to support the mushroom. 2) Mushrooms develop differently than plants or animals do. Plants and animals grow through cell division - to get bigger they have to produce more cells. Cell division is relatively slow and requires a lot of energy. The mushroom body also grows by cell division. However, the mushroom fruit does not grow by cell division. Just about as soon as it starts to develop, a mushroom has almost the same number of cells that the mature mushroom will have. The mushroom increases in size through cell ENLARGEMENT! This means that the cells can balloon up very rapidly. Very little energy is required, basically the cells just enlarge with water. So a mushroom can increase in size as fast as water can be pumped into its cells. Almost overnight a mushroom can go from a pin head to a large mushroom.

Some mushroom terms:
hyphae (hí - fee) plural: the threads that form the body of a fungus (mycelium)
mycelium (my - sée - lee - um): see hyphae
mycorrhiza (my - koh - rý - zuh) singular; mycorrhizae (my - koh - rý - zee) plural: a beneficial combination between a fungus and a living plant root
Nomenclature (nō - mən - klā'chər) a system of names or terms as used by an individual or community, especially those used in a particular science (scientific nomenclature).
symbiosis (sim - by - óh - sis) singular; symbioses (sim - by - óh - sees) plural: a partnership formed between two living organisms.


Water

Mushrooms need water for their fruit to "grow".

Mushrooms have no skin so they can lose water to the atmosphere very easily. That is why they grow in high humidity (lots of water vapor in the air) conditions. If the humidity is too low the cells lose water faster than it can be "pumped" in and the immature mushroom dries up and dies.

Mushrooms love all the water they can get? NO! Mushrooms need to breath just like humans do, except they do not have lungs. Mushroom cells exchange gases directly with the atmosphere. If the body of the mushroom is submerged in water it is comparable to drowning. No oxygen can be exchanged, anaerobic bacteria (bacteria which do not need oxygen to thrive) build up, and the mushroom is choked to death.

It is almost the same with the mushroom fruit. If it is too dry they lose too much water and desiccate. However, if it is too wet - the humidity is too high - the excess water prevents any gas exchange and the developing mushroom chokes off.
now that we know all this junk lets grow some mushrooms!

i like to start with agar then go to grain and you should follow the write ups below to get there but here's some friendly tips and stay tuned as i will be updating with more whats really going on shit here soon
The optimum moisture content for spawn grain is between 49-54% (not counting the water in the uncooked grain). For example, with rye grain use1 cup of grain plus 3/4 cup of water (236 ml/cup) are placed into a one-quart jar. The lids are loosely placed on the jars and the filled jars are sterilized at 15 psi in a pressure cooker for 90 minutes.
Calcium carbonate (chalk) can be added as buffer in the amount of one to three grams per jar, but its use is optional. Stamets recommends the addition of 1% (w/w) of a 1:4 chalk/gypsum combination. That is one gram of the chalk/gypsum to one hundred grams dry grain. When using these calcium buffers the volume of water should be increased by 10%. Stamets also advises soaking the grain for 12-24 hours prior to heat sterilization. This initial wetting will germinate heat resistant endospores. 4-10 hours soaking should be adequate. With healthy grain, the seeds will begin to sprout in 12-24 hours.

After the jars of grain have been sterilized, they are allowed to cool. They can then be inoculated with pieces of mycelium overgrown agar or with portions of sterile grain or sterile sawdust grown spawn.  The jars are then stored in the appropriate environment  with the filtered lids, to permit the exchange of gases. After 5-6 days, if growth seems slow or restricted to certain areas of the jars, the jars are again shaken to disperse the cells. Sometimes a third shake after 5 more days is required to ensure a saturated growth. Once the grain is saturated with pure mycelium it is ready to be used as inoculum for more grain, compost or sawdust medium, or it can be cased to induce fruiting.

Casing: The term casing refers to a non-nutritive soil-like layer which is put on top of a mycelium saturated grain or compost media. The casing layer helps to induce fruit formation, support the developing mushrooms and increase the fruiting yields. The casing also provides the moisture essential to the developing mushroom, and helps to maintain the appropriate humidity. A typical casing recipe is: 1 part peat 1 part vermiculite 1 part lime (calcium carbonate) This mixture is moistened tofield capacity and is then applied to the beds or jars to a depth of about an inch. The casing is kept moist by light misting, as needed; taking care that water does not soak into the mycelium below.


heres some links i like
http://www.shroomery.org/forums/showflat.php/Number/18431006
stro's agar prep
http://www.shroomery.org/forums/showflat.php/Number/18430998
stro's cleaning and isolating
http://www.shroomery.org/forums/showflat.php/Number/17897163#17897163
franks how i get shit done
http://www.mushroomvideos.com/Download
rr's vids
http://www.shroomery.org/forums/showflat.php/Number/17218726#17218726
tl's g2g in a sab




(some of this info is dated and needs correcting which is y i'm posting so we can get our heads together and fix this lol,and pics will be added once i sleep for a bit)
if you have read this far thats probly half an hour of your life you will never get back and i apologize lol


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It doesn't matter what i think of you...all that matters is clean spawn

I'm tired do me a favor

Edited by cronicr (12/27/13 10:49 AM)

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Offlineveda_sticks
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Re: everything you probly don't need to know about mushrooms [Re: cronicr]
    #18139083 - 04/20/13 06:22 AM (11 years, 1 month ago)

nice post, ive only read as far as about gills and spores and how they fire the spores to clear the gills, i actually seen some videos of it happening a few years back, was fascinating how they seemed to defy physics.

nice post, ill get round to reading more at another point - bookmarked :-)


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PF TEK - writeup by EvilMushroom666
Lets Grow Mushrooms - RogerRabbit & RoadKills website with sample videos plus the full PF TEK video series. Alot of great information - BUY THE DVD
Cakes can and will pin! - So you think cakes suck for pins. Your wrong
Franks Simple Coir/Verm Tek
Franks Proper Pasturisation Tek
Franks Spawning To Bulk - Monotub
Professor Pinheads RTV Injection Port Tek
Foo Mans No Soak WBS Prep Tek

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Offlinegoldcaphunter
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Re: everything you probly don't need to know about mushrooms [Re: veda_sticks]
    #18139428 - 04/20/13 09:12 AM (11 years, 30 days ago)

Interesting. Took me a while to read,but,interesting.


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The picture to the far left is a reminder to our users to stay safe and healthy, that's my third open heart surgery due to over use of amps. Stay safe kiddos :wink:

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Offlinefirst time expert
practice makes perfect
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Re: everything you probly don't need to know about mushrooms [Re: goldcaphunter]
    #18139480 - 04/20/13 09:31 AM (11 years, 30 days ago)

Well I dont have the time to read the whole thing rite now, but I think some people who are actually interested on how spores and mushrooms work, can get alot of understanding from this write up, damn I guess you were bored:youthemandawg:, Ill have to book mark to read when I have more time, thanks!!


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OfflinecronicrFacebook
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Re: everything you probly don't need to know about mushrooms [Re: first time expert]
    #18139521 - 04/20/13 09:50 AM (11 years, 30 days ago)

i was bored...i was lol. it's alot to take in and it doesn't even cover awhole lot, just the basics of shit.
i need some recent pics of things to that i will be gathering today(more less for my journal but i'll post them here 2)
also i am gonna be editing it with more recent info/teks/links whenever i get the time,got alot on my hands these days but i always enjoy every aspect of this hobby including writing.
you think it's alot to read...i wrote this out twice on paper!(just to sink stufff in my head)


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It doesn't matter what i think of you...all that matters is clean spawn

I'm tired do me a favor

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Offlinefirst time expert
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!! [Re: cronicr]
    #18139572 - 04/20/13 10:06 AM (11 years, 30 days ago)

Yea im sure you could write and read for days and not even cover everything, yea you should deff. updated and add more to this, I will be trying to comprehend all of it when Im not stoned. This is the first time I smoked since new years!!:laugh2:


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OfflineiOmniphobia
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Re: !! [Re: first time expert]
    #18139762 - 04/20/13 11:09 AM (11 years, 30 days ago)

Definitely a nice little knowledge base you've made.
Excited to.see it.progress.

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Re: !! [Re: iOmniphobia]
    #18435391 - 06/18/13 03:26 AM (10 years, 10 months ago)

ok well my pc's gasket blew and now i have a long night of steaming ahead of me so i'm gonna give this a bump for anyone who wants to bullshit tonight:thumbup:
gonna edit the shit out of it and add a bunch of other articles i've found while i'm awake:rockon:


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It doesn't matter what i think of you...all that matters is clean spawn

I'm tired do me a favor

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InvisibleTrentBoyett
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Re: !! [Re: cronicr]
    #18435405 - 06/18/13 03:38 AM (10 years, 10 months ago)

Seems like a good read from the few paragraphs I read, bookmarked to finish reading when I wake up.

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Re: !! [Re: TrentBoyett]
    #18435410 - 06/18/13 03:42 AM (10 years, 10 months ago)

just gonna be posting random shit when i get the chance till i get the chance to organize it but this is more phase two pasturizing but a neat read

introduction to pasturizing
To begin a review about Phase II composting first we should think about the organism we are trying to grow and why it has such a finicky food source. The mushroom is a fungus not a green plant because it does not have chlorophyll. Chlorophyll is the green substance in plants that through photosynthesis produces plant food from sunlight. Green plants are the builders of energy however mushroom, as people, are users of this energy and produce CO2. Mushrooms lack the ability to use energy from the sun. Mushrooms extract their carbohydrates and proteins from a rich medium of decaying organic matter vegetation. This rich organic matter first must be prepared into a nutrient rich substrate that our mushroom can consume. When correctly made this food may become available exclusively to the mushroom and should not support the growth of much else. The sequence to produce this specific substrate for the mushroom is called composting or compost substrate preparation and is divided into two stages, Phase I and Phase II. Each stage has distinct goals or objectives. It is the grower's responsibility to provide the necessary ingredients and environmental conditions for these chemical and biological processes required to complete these goals. It is managing these ingredients and conditions that makes composting for growing mushrooms so demanding.

The Microbes
Decaying organic matter, or the raw ingredients have many naturally occurring organisms. Organisms too small to see with the unaided eye and can only be seen with a microscope are called microscopic organism or microbes. Bacteria, fungi and actinomycetes are only a few of the many types of microbes that exist in compost. Although they inhabit a different environment, microscopic organisms need some of the same things people need to live. Food, water, and air (oxygen) are the necessary requirements for these microbes to survive. However these microbes can not adjust to changes in the surrounding temperature where they live. Unlike people they can not go inside an environmentally controlled building or add and discard clothing as the temperature changes. Therefore microbes will only grow and survive at a particular temperature. Most beneficial microbes growing during Phase II are thermophilic, in other words they are heat loving microbes.

Since microbes get their food and water from compost substrate there needs to be adequate supplies of both ingredients to complete the composting process. Microbes, like people, need carbohydrates, nitrogen, elements, vitamins, fats and lipids, etc., as food. During Phase I microbes grow and multiply generating heat as they consume food and water. As long as water, oxygen and food are available they continue developing to a maximum population at the highest temperature they can tolerate. Then the self sustaining chemical reactions take over which continue to release heat, CO2 and water vapor. The mechanical turning and mixing of the compost pile should expose all material to these biological and chemical processes. Fresh water or recycled runoff water is added to replenish the water lost during the process. Water is added to maintain the moisture in the compost substrate for these biological and chemical reactions to take place. Phase I composting continues with the formation of ammonia and carbohydrates that the mushroom will eventually use as food. So why not just stop the process after Phase I and spawn the material? Obviously that does not work. We all realize that the mushroom does not like ammonia, so we continue indoors with Phase II composting.

Some of these organisms can be consider "beneficial microbes" that provide food for the mushroom. Others are "unfavorable microbes" that compete for food or may cause disease. The mushroom grower has the job of caring for the good microbes and eliminating the bad microbes. The chemical characteristics of the raw ingredients are converted by microbes and chemical reactions into the specific substrate the mushroom uses as a food source. Therefore it is important to manage these good microbes in compost substrate to achieve productive crops.

Goals of Phase II
Phase II composting is the second step of compost substrate preparation. Regardless how the Phase I composting is done, Phase II must achieve its own important goals. The first objective is to pasteurize the compost substrate making it more selective to give the mushroom a head start growing through this substrate. The compost substrate is pasteurized to reduce or eliminate the bad microbes like insects, other fungi, and bacteria. This is not the complete sterilization but a selective killing of pests that will compete for food or directly attack the mushroom, yet minimize the loss of good microbes.

The second goal of Phase II is to complete the composting process. Since ammonia is toxic to the mushroom mycelium it must be converted to a food the mushroom can use. The good microbes in Phase II convert toxic ammonia in solution and amines (other readily available nitrogen compounds) substances into protein, the more specific food for the mushroom. Most of this conversion of ammonia and carbohydrates is accomplished by the growth of the microbes in the compost. These microbes are very efficient in using Phase I composting products, like ammonia, as one of their main sources of food. The ammonia is incorporated as mostly protein into their bodies or cells. Eventually these packets of nutrients are used as food by the mushroom.

Phase II objectives seem simple to accomplish, but anyone who has tried managing a Phase II may recognize it is one of the most difficult procedures in growing mushroom. Because of a composting or other cultural problem growers sometimes have adjust Phase II programs. Phase II may be managed more than one way, however when changes have to be made controlling the activity of the good microbes should remain constant.

Let us consider both Phase II objectives together since the requirements for one goal may affect the conditions for achieving the other goal. Even through pasteurization occurs over a relatively short time, when and how we conduct the pasteurization affects the growth of the good microbes who condition or convert the food. The mushroom grower manages the temperature and ventilation in the room and compost substrate to achieve Phase II goals.

Ventilating for the Microbes
The function of ventilation is to regulate temperatures, provide uniform air movement, both vertically across the beds and horizontally through the beds. Figure 1 shows how ventilation also supplies the microbes with oxygen and removes CO2, heat and water vapor from the environment.

Volume and quality of the compost substrate and the quality of air influence microbial activity that will determine ventilation requirements in a Phase II room. The air movement within the compost substrate depends on the amount of microbial activity. The heat produced by the microbes in the compost substrate causes the cool air around it to be drawn towards the heat. This movement of air ensures that adequate oxygen in the compost substrate for the microbes to grow. As long as there is good air movement within the compost substrate there should be adequate oxygen for the microbes.

Temperature and ventilation decisions will change according to the Phase II goal. Let us examine the change of microbial activity that affect our decisions during Phase II.

Microbial activity in compost substrate depends on the availability of their growth requirements, physical and chemical characteristics of the compost, and the stage of Phase II. The availability of food, water, oxygen and temperature largely depends on the compost substrate physical (length, texture and moisture) and chemical characteristics (degree of composting, aerobic or anaerobic, quantity and quality of food).

Using too much fresh air in a Phase II during the cold weather may cause more steam to be used to maintain temperature in the room. Excessive steam can condense on the surface of the straw. Free moisture on the straw will make the environment for the microbes too wet or anaerobic. Wet and dense compost substrate without proper ventilation and aeration after filling may result in anaerobic conditions. A lack of oxygen will favor microbes which directly or indirectly changes compost substrate and this change decreases the stability of compost substrate for mushroom growth. For example, after filling compost temperatures above the conditioning range and anaerobic conditions may result in readily available carbohydrates and a lower pH in the compost substrate. This combination may favor the growth of fungi like Trichoderma green mold.

Six Stages of Phase II
A conventional Phase II program for beds or trays can be divided into six stages; (1) Heat up; (2) Pre pasteurization; (3) Pasteurization (4) Post pasteurization; (5) Conditioning and (6) Cooling down. Since I am most familiar with a six stage Phase II program I will use it as an example for discussion. The "natural" cookout or other programs and Phase II composting in bulk have the similar goals that are achieved different ways. It is not to say that the six stage temperature program is better, but I have found it is one program growers are most often able to follow successfully.

1. Heat up

After a high temperature and aerobic Phase I composting, the first important step in Phase II is filling compost substrate into the beds, trays or tunnels. Compost substrate with uniform moisture, maturity and structure will make the filling job much easier. The depth and compaction in the beds, tunnels or trays are critical details to achieve proper ventilation and temperature control for the microbes. Extra attention in tightly packing compost substrate into the sides of the beds or trays will create more even temperatures across the bed. Cold sideboard compost temperatures are difficult to condition properly and often are the areas that do not have a thorough pasteurization. Attention to all filling details will ensure uniform heating and air movement in the compost substrate. The time it takes to get the compost substrate into the a temperature range that the microbes begin to grow rapidly depends on the thermogenic capacity of the compost.

2. Pre-pasteurization

The goal of the pre-pasteurization stage is to maintain the temperature in a range that the favorable microbes will multiply and reach their maximum populations. Amount of compost substrate dry weight, volume of air, compost substrate physical and chemical characteristics all influence when the maximum population of good microbes is reached after filling. During pre-pasteurization the compost substrate should appear to have moderate firefang and sometimes an abundance of surface moisture molds.

Pasteurization (peak heat, boost) should be completed toward the start of Phase II. A good rule of thumb is to pasteurize perhaps the second to fourth day after filling. Pasteurizing three or four days after filling is not a problem and will not shorten the time needed to complete the conversion of ammonia. As long as the beneficial microbes have the proper temperature and oxygen they will continue converting ammonia to protein before pasteurization.

The advantage of delaying the pasteurization until two to four days after filling is to reach this maximum population of microbes in the compost substrate before pasteurization. The characteristic reduction in air to compost substrate differential indicates that the biological activity is diminishing and compost substrate is ready for pasteurization. Another indication is that the ammonia smell in the compost substrate or room itself is much less than the day of or day after filling. At this time the microbes have reached peak populations and their food supply is dwindling. A missing growth requirement will result in fewer microbes which may delay the start of the pasteurization. Let's consider a theoretical situation to illustrate this concept, Figure 2.

The population of microbes before a pasteurization will determine the number of microbes left after the peak heat. Assuming (because we do not know) that a normal pasteurization will eliminate 70% of the beneficial microbes. Therefore if we have 1 million microbes before pasteurization there will be about 300,000 left afterwards. If the pasteurization starts with only 500,000 microbes only about 150,000 will survive. Fewer microbes will take a longer to multiply and reach the maximum population delaying the conversion of ammonia to mushroom food after pasteurization.

3. Pasteurization

An effective pasteurization will eradicate harmful bacteria, nematodes, insects and fungi. In general a compost substrate temperature of 140o F for 4 hours is adequate for a complete pasteurization. To insure a complete pasteurization it is suggested to have a minimum of 2 hour crossover time, where both the air and compost substrate at 140o F together. Growers may make several compromises to this recommendation. Unless all the compost substrate surfaces and areas are exposed to this temperature range some destructive organisms may survive causing problems later in the crop.

If the compost substrate never rises much above 140o F there is minimum effect on the good microbes that convert ammonia. However on most commercial farms the compost substrate temperature reaches 140o F before the air temperature will. When this happens the compost substrate temperatures will continue to rise as the air temperature reaches and is held at 140o F. Usually the compost substrate temperature continues to climb into the high 140o F, or sometimes to 160o F and this maximum temperature is sometimes referred to as the "override." High override temperatures may kill or inactivate the good microbes. Sometimes it is necessary to have a high override because the cross over time is lengthen to insure inconsistent compost substrate is properly pasteurized. The compromise with a high override temperature is that it will take longer to convert ammonia to protein after the pasteurization, because more good microbes are killed or inactivated. To illustrate this concept we will consider the earlier example however we start pasteurization with the same number of microbes, e.g., 1 million. If we have a high override (160o F) about 90% of the good microbes are killed and we will have only 100,00 left, Figure 3.

If we have a lower override only 50% of the good microbes may be killed, so 500,000 will survive. Therefore it takes less time for the population to reach the maximum growth phase and the conversion of ammonia and carbohydrates continue at a faster rate. This is not to suggest to use a shorter crossover time to lower the override and reducing the kill during pasteurization to speed up conditioning. The idea is to be prepared to handle the post-pasteurization more carefully after a higher override.

4. Post-pasteurization

After pasteurization many microbes have been killed or inactivated and they need to recover. A longer recovery time for the microbial activity causes compost substrate to have less heating ability immediately after pasteurization. It is at this stage that the compost substrate may want to drop faster or go to low. Therefore extra care should be taken after pasteurization to stop and level out the compost substrate temperatures above 133o - 135o F. Since fewer microbes are growing less oxygen is required and very little ventilation or fresh air is needed at this stage. Maintaining a flame in a Phase II room indicates there is enough oxygen in the room air. A slight tendency for the compost substrate temperature to rise indicates that the microbes are recovering and more activity is anticipated. More oxygen may be needed and a little more ventilation will be required. Since less food is available at this stage than before pasteurization less ventilation is required for the remaining part of Phase II.

5. Conditioning

The good microbes grow best at temperatures from 115o to 140o F. The longer the microbes in the compost substrate remain in this range with all the critical growth requirements available the faster the ammonia will be converted. The process of going through this temperature range will produce the most protein or the maximum amount of food for the mushroom. A good rule of thumb is not to drop the compost substrate temperature more than 5o F per 24 hours, which maintains the compost substrate in the desired range for about 4 or more days. Of course reality is different. There are many situations that arise where growers have to compromise Phase II management. Compromises are usually made when over or under composted material, wet or dry compost, or any combination of these conditions occur. Dry compost substrate will be difficult to control and there may not be enough moisture for the microbes at the end of the Phase II. Wet or over composted material may have trouble because there is a lack of air or carbohydrates for the microbes to grow. Short compost substrate or too many compost substrate fines or balls are difficult areas to condition properly. Some of the beneficial microbes growing during Phase II use other types of food besides ammonia. If this non-ammonia type food is left over competitor molds or weed molds may use these readily available compounds to grow and develop. Not only may these undesirable molds be a concern it also means there is less food available for the mushroom.

6. Cooling down

Near the completion of the phase II check for ammonia in the compost. The nose is usually the best tool, however there are ammonia testing kits and strips are available to supplement the nose test. The cooler areas of the room should be checked before they are lowered below 115o F. Once the next medium temperature compost substrate is near the lowest conditioning range, check that compost substrate before cooling any further. The warmest areas of the room may clear last and it is important to make sure those areas spend time in the lower temperature range.

Microbial Growth Patterns

The two main types of microbes found in compost substrate during Phase II are thermophilic fungi and actinomycetes. Their names are not as important as the way they grow. The actinomycetes generally prefer the higher temperature ranges. Their colonies of millions of individual cells or fragments appear as the white specs that some growers refer to as "firefang" or "flecking." If you look closely at these specks there are distinct or have well-defined edges, Figure 4. They do not spread out and usually only grow where they are first originate with suitable food, water and temperature.

The thermophilic fungi are more thread-like. They have mycelium that looks similar to mushroom spawn growth so they are able to grow in a direction of the food or towards more favorable growing conditions. They are able to penetrate the dense parts of the compost, such as fines or balls found in compost substrate that is excessively decomposed or too short. Some thermophilic fungi grow in the lower temperature ranges of 115-125o F. 

Area of Conversion

The plant-soil system can be used to explain the importance of growing different microbes during Phase II. When a plant root grows through soil the root is able to absorb food or nutrients from a distance away from the root surface. Roots obtain these nutrients by absorbing water and the nutrients dissolved in that water. This water is called the soil solution. As the water and nutrients are adsorbed by the root a gradient is created which draws more water and food towards the root. Compost substrate is a complex material that microbes and the mushroom obtain their food and water. The soil is much more simple system than the rich decaying matter the mushroom extracts its food. Unlike the relatively simple plant-soil system, how the mushroom obtains its food and water from compost substrate is an unknown, yet probably similar, process. How much of the root or mycelium is absorbing the nutrient is depends on a number of other factors. However, for this illustration we can assume most of the surface area of the microbe is able to absorb nutrients. Let's consider the region a microbe may adsorb food may be called "area of conversion."

Thermophilic fungi have a larger area of conversion because of the way they can grow through the dense compost substrate as a fine thread of mycelium. The actinomycetes are able to grow in well defined areas and their area of conversion is more confined and overall much smaller. Figure 5 shows the different areas of conversion that the two types of microbes have in a tightly packed or a dense ball of compost. In the higher temperature ranges the actinomycetes can grow and convert food the thermophilic fungi cannot. Actinomycetes are important during and right after the pasteurization. They are able to survive a little better at the high temperatures and they would be the first organism to recover and provide some heating capacity to the compost substrate after the pasteurization.

It is just as important to spend time in the lower temperature ranges so the thermophilic fungi can grow and convert compounds into food for the mushroom. Thermophilic fungi are important microbes when the structure of the compost substrate is not structurally typical. These fungi penetrate the dense and tight areas of compost substrate or into these balls of compost, Figure 5. Some of these dense areas where the higher temperature ranges were not reached the actinomycetes did not grow. As the warmer compost substrate is lowered down through the temperature conditioning range, thermophilic fungi grow into the dense areas and finish the conversion of ammonia. In the summer when it takes longer to cool the compost substrate for spawning, the compost substrate naturally remains in this temperature range longer. However, in the winter when the compost substrate can be cooled faster, it is important to manage the Phase II temperatures so that these thermophilic fungi grow. 

Summary
Managing microbial activity in compost substrate will achieve the goals of Phase II composting. By giving the microbes their necessary growing requirements and conditions will make this management much easier. It is important to grow as many beneficial microbes as possible in the compost substrate before pasteurization to ensure that afterwards there are more good microbes surviving. A better survival rate will make managing the compost substrate easier and the conversion of ammonia will start sooner and finish earlier. Understanding how the microbial population is affected by pasteurization should make managing decisions easier afterwards. Microbes have different temperature ranges, food sources and growth patterns. The actinomycetes are needed for the higher temperature ranges and the thermophilic fungi in the lower ranges. In different types of compost substrate we may want to favor the grow the thermophilic fungi for a longer time so they can penetrate the tight dense areas of compost. Understanding how these microbes grow and work in compost substrate should make the management of Phase II a little easier.


--------------------

It doesn't matter what i think of you...all that matters is clean spawn

I'm tired do me a favor

Edited by cronicr (06/05/14 06:07 PM)

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InvisibleGeorge Sears
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Re: !! [Re: cronicr]
    #18435682 - 06/18/13 06:50 AM (10 years, 10 months ago)

This is some cool shit cronicr. I've always thought the way that mushrooms grew was badass so it's cool to kinda learn how they work and all that fancy stuff. I definitely learned more than a few new things reading this. :awesomenod:


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Offlinezpores
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Re: !! [Re: George Sears]
    #18435857 - 06/18/13 08:31 AM (10 years, 10 months ago)

:thumbup:

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Offlinecubenpete
Aminita good excuse
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Re: !! [Re: George Sears]
    #18435882 - 06/18/13 08:44 AM (10 years, 10 months ago)

:popcorn:

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Invisibleblindingleaf
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Re: !! [Re: cronicr]
    #19331853 - 12/27/13 06:11 AM (10 years, 4 months ago)

dude!  awesome info!  i feel like I'm reading a stamet's book.  gotta stop at times, "consolidate" the info from previous paragraph and move on.
if i keep reading, i think my brain will start to fruit.


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A few thoughts on cultivation
MICROBIAL HUSBANDRY!!!!

The whole is greater than the sum of its parts

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OfflineChimaira
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Re: !! [Re: blindingleaf]
    #19332162 - 12/27/13 08:52 AM (10 years, 4 months ago)

Awesome write up! Thank you so much for sharing.

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Offlineblojo02184
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Re: !! [Re: blindingleaf]
    #19332215 - 12/27/13 09:08 AM (10 years, 4 months ago)

Some nice info here!
Great pics too haha

I motion to get this condensed into one post and locked into the getting started forum.

This is extremely informative, to new and novice growers alike!!!

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OfflinecronicrFacebook
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Re: !! [Re: blojo02184]
    #19332463 - 12/27/13 10:32 AM (10 years, 4 months ago)

Quote:

cronicr said:
ok well my pc's gasket blew and now i have a long night of steaming ahead of me so i'm gonna give this a bump for anyone who wants to bullshit tonight:thumbup:
gonna edit the shit out of it and add a bunch of other articles i've found while i'm awake:rockon:



hey look at that, steamed my first set six months ago:thumbup:
Quote:

blojo02184 said:
Some nice info here!
Great pics too haha

I motion to get this condensed into one post and locked into the getting started forum.

This is extremely informative, to new and novice growers alike!!!



the OP would be enough, the pasteurizing section is more about making your own "compost"for mushrooms which i really don't reccomend:cool: does however explain some cool shit


--------------------

It doesn't matter what i think of you...all that matters is clean spawn

I'm tired do me a favor

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InvisibleMudaFuka
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Re: !! [Re: cronicr]
    #19332690 - 12/27/13 11:45 AM (10 years, 4 months ago)

:thumbup: wow


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AMU
Bottle Tek
Liquid Inoculant Tek                                   
                     

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OfflineNOTFALL3N
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Re: !! [Re: MudaFuka]
    #19332720 - 12/27/13 11:53 AM (10 years, 4 months ago)

WOW!!!


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OfflineNOTFALL3N
Epic

Registered: 11/18/13
Posts: 371
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Re: !! [Re: NOTFALL3N]
    #19332721 - 12/27/13 11:54 AM (10 years, 4 months ago)

Bored indeed......


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