While an increasing number of commercial farms cultivate mushrooms, growers have faced serious challenges caused by various viral infections 57. Due to these reasons, mushroom growers are frequently challenged by mushroom disease of bacterial and fungal origin.
These infections are facilitated by the particular conditions under which the mushroom cultivation is commonly carried out, such as warm temperatures, humidity, carbon dioxide (CO 2) levels and presence of pests 3,4. Intensive cultivations of edible mushrooms can often be affected by some fungal and bacterial diseases that rather frequently cause dramatic production loss 7. Mushroom survival and multiplication are associated to a number of factors, which may act individually or have interactive effects among them 4,36. This genus requires little growth time, compared to other mushrooms 1. of basidiomycetes class belongs to a group known as “white rot fungi†as they produce a white mycelium and are generally cultivated on non-composted lignocellulosic substrates 15,69. Mushrooms are a rich source of nutrients, particularly proteins, mineral vitamins as well as bioactive constituents, such as phenolic compounds, terpenes, steroids and polysaccharides 39,61,62. Asimismo, es de interés para la RAM la publicación de artÃculos de impacto regional. Con la finalidad de incluir los aspectos básicos de la investigación en el área, la Revista también considera para su publicación trabajos sobre genómica, proteómica y enzimologÃa de microorganismos y parásitos. La RAM también publica artÃculos sobre ecologÃa microbiana y diversidad, zoo y fitopatógenos y sobre microorganismos de interés alimentario, agrÃcola, industrial y ambiental. Los temas de interés especial incluyen las infecciones causadas por bacterias, hongos, parásitos, virus y agentes infecciosos no convencionales, mecanismos de patogenicidad, factores de virulencia y respuesta inmune asociada a los agentes infecciosos, resistencia a los agentes antimicrobianos, taxonomÃa, epidemiologÃa y métodos diagnósticos fenotÃpicos, inmunológicos y moleculares, entre otros. “Ideologically, I’m really happy to be a small, local producer of food,” Tobin said.Ĭontact Courtney H.La Revista Argentina de MicrobiologÃa es una publicación trimestral editada por la Asociación Argentina de MicrobiologÃa y destinada a la difusión de trabajos cientÃficos en las distintas áreas de la MicrobiologÃa y la ParasitologÃa. The Berks and Chester County region is known for the quality of its mushrooms, and the couple is proud to be a small part of that industry. “The most you have to do is lift some Shiitake bags or grain amendments to the growing medium and other than that, everything can be light-duty work.” When it comes to day-to-day operations, Tobin, who is expecting their second child, said mushroom farming doesn’t pose the physical demands of crop or livestock operations.
to deliver to three to six restaurants in Reading. Sicher makes all of the deliveries, leaving at 5:30 a.m. “We sell half of our product to New York, a little less than half to market and the rest to local restaurants,” Tobin said. They harvest daily, and sell to several high-end restaurants in the Reading area, Lehigh Valley and New York City. “We control contamination and insects by paying attention to what is going on in the grow room.” “We don’t use any chemicals on any mushrooms – it is mushrooms, air and water – that’s it,” she said. They grow everything in accordance with organic standards.
“We manually ventilate and run the wood stoves, versus the big grow houses that have very sophisticated sensory implements.” “At this point, our system is kind of automated by timers,” she said. But in the winter, the couple uses a wood stove, with a propane furnace as a backup, to maintain the ideal growing temperature of 65 to 70 degrees. They switch to more heat-tolerant varieties during the summer, which enables them to harvest year-round. “The rest of them can take 12 to 16 weeks until we get fruit.” “The Oyster varieties, Trumpets and Lion’s Mane grow through in about three weeks,” Tobin said. Now it produces about 18,000 pounds of mushrooms annually.
The farm had its first official year of production in 2012. “When each unit is ready to fruit, we move them from the spawn room to the grow room,” Tobin said.
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