mainly wild varieties, scored unexpectedly high. She was followed by Dr. Christian Suarez Franco who presented a study on the interaction between mushrooms and bacteria, including in pasteurised oyster mushroom substrate. Bacteria appear to have positive and negative effects on fruit body development, however further research is required to precisely identify them. Next, Natalie Rangno discussed her study into optimising substrates to suit various mushroom varieties. This included focusing on various waste streams, such hydrothermally degelatini- sed fibres and spent substrates. The sessions were rounded off by Marisa Tello Martin who spoke on the expansion of a ‘genetic databank’ for native mushrooms by the CTICH in La Rioja (see report on HLP trip to Spain), where until now some 103 varieties have been cloned and conserved. The evening ended as usual in animated discussions between colleagues in an enjoyable and relaxed mood.
From pigs to mushrooms The highpoint of the HLP meeting was, of course, the visit to the host company: Pilzhof Lippe is a newcomer to the mushroom scene, the company cultivates pleurotus eryngii in Bad Salzuflen. We were warmly welcomed by Richard and Ingeborg Stuckman in their wonderful reception area in a restored barn. The family has farmed in these beautiful surroundings for many generations. Until a few years ago the focus was on pig farming, but when prices continued to permanently show a downward trend, alterna- tive sources of income were investigated. In 2014, matters were decided and subsequently pigs have given way to mushrooms. Their previous experiences with the importance of hygiene stood Richard and Ingeborg in good
stead when they started growing infection-sen- sitive mushrooms like pleurotus eryngii. They also attended training to avoid the specific pitfalls beginners come up against in mushroom growing. In the start-up phase ready-to-use substrate was bought from a range of suppliers – to learn the trade as it were – but since about a year, they produce a major part of the substrate themselves. 35% of the 2.5 tons of saleable mushrooms produced daily is grown on their own substrate, with the intention being to increase this share. The production method used is super-pasteurisation of individual bags of mushrooms. They are heated for at least 12 hours in a sauna-like oven until the core temperature of the bags reaches 98° Celsius. The energy required is partly generated by their own PV array, or sourced from a neighbouring biogas plant. The substrates are inoculated and sealed in a cleanroom, and the contents of the bags are then mixed in a mixing drum. The blocks first spend three weeks in a separate incubation room before going to one of the growing rooms. The bags are left closed until the pinheads start to form. They do not scratch their own substrates. Richard and Ingeborg had no secrets about how they work, they fully answered all the questions and we were all free to explore all areas on the farm. And, it has to be said: the results were extremely impressive!
King oyster mushroom A generous mushroom buffet, organised by Ingeborg, awaited us back at the hotel. After this delicious lunch, we settled down for the after- noon sessions, centred on the theme of “‘Pleurotus eryngii’.
The first speaker, Prof. Claudia Jonas, expanded on her study performed last year, when she
The pleurotus farm runs on
energy generated by their own PV array and a
neighbouring biogas plant.
owner of Pilzhof Lippe, explains the operation.
Eryngii- blocks at Pilzhof Lippe. MUSHROOM BUSINESS 35
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