Straw+Substrate

Usage
> Straw is very useful in mycology since it is semi-selective, i.e. very poor in nitrogen. That make it easier to avoid contaminations but also a poorer food for the fruiting mushrooms.

Preparation
> media type="custom" key="24546524" align="right" Simple pasteurization : Chopped into 1-4 inch lengths, the wheat straw needs only to be pasteurized by any one of several methods. The approach most easily used by home cultivators is to submerge the chopped straw into hot water (160°F., 710 C.) for 1-2 hours, drain, and inoculate. > > RR Method of straw preparation (see video at the right)
 * 1) Chop straw into pieces to 1 - 3 (2 - 7 cm)
 * 2) Fill tub with warm tap water with dish soap, agitate & soak for 2h
 * 3) Fill a tub with hot water at 180°F (82°C), for instance by mixing boiling water and hot tap water. Add 1 cup (240ml) to each 10 gallons (35L) of 180°F (82°C). Add the straw & place a cover. Let it pasteurize for 60 to 90 minutes. Keep it between 140°F and 160°F (60°C and 70°C). If the temperature drops below 140°F (60°C) add boiling water.


 * Steam pasteurization : First, fill a metal barrel with hot tap water and place a propane burner underneath. (Drums should be food grade quality. Do not use those that have stored chemicals.) A second method calls for the laying of straw onto a cement slab or plastic sheeting to a depth of no more than 24 inches.The straw is wetted and turned for 2-4 days, and then loaded into a highly insulated box or room. Steam is introduced, heating the mass to 160° F. (710 C.) for 2-4 hours. (See Chapter 18 for these methods.)[3]

=Availability= > Straw can be found in many shops for animal food, that also sells woodsaw and hay. For an untrained eye, it is hard to differentiate straw and hay, Hay is a mix of dried plants that can include grass, legumes, herbaceous green plants but also straw-like plan > ts. Notably richer in nitrogen, it is commonly used to feed animals, while straw is used for beddings. Using hay for mycology has higher sterilization requirements.

> Straw have many varieties, depending on the cereal it is taken from. Stamets recommends using wheat, rye, oat, or rice straw. W > heat straw is the best, less expensive and nearly ideal shaft diameter for the filamentous cell of most mushrooms. Rye straw is coarser, while oat and rice straw are finer. > > To better recognize your straw, check straw examples page that contains photos for each type. A good tip to make this identification is to compare ears.

=References=
 * 1) Paul Stamets: gourmet and medicinal mushrooms, P301.
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