Physiological features of mushroom nutrition and the history of industrial mushroom cultivation

Success in mushroom cultivation depends on a precise understanding of the physiology of fungal nutrition. Unlike common agricultural crops, mushrooms require ready-made organic matter. At the same time, mycorrhiza-forming species (porcini, red-capped scaber stalk, black truffle) feed off the roots of living trees, which is why they are practically impossible to cultivate artificially. Industrial production is based on growing saprophytic species.

The basis of mushroom nutrition consists of carbohydrates (glucose, xylose, maltose, and fructose), as well as nitrogen-containing compounds. As sources of nitrogen, the fungal mycelium uses peptones, amino acids, ammonium nitrate, and other ammonium salts. In addition, phosphorus, potassium, magnesium, copper, manganese, zinc, and calcium are necessary for development.

The transition to artificial cultivation in a greenhouse guarantees the safety of the produce. Wild forest mushrooms easily accumulate heavy metals, radionuclides, and toxins from the soil, and overripe fruit bodies are dangerous due to protein decomposition products.

• Ammoniacal nitrogen limit for champignons — 0.02%
• Historical temperature optimum in quarries — 12–14 °C
• Air humidity during crop initiation — about 90%
• Operating temperature range for growing — 15–25 °C
• Optimal area for an industrial champignon farm — 0.5–1 ha

Facility selection and mushroom farm design

Artificial cultivation technologies have a long history. The shiitake mushroom was domesticated in Southeast Asia two thousand years ago. Champignon cultivation in Europe is over 300 years old: the French and Italians were the first to master the technology, using old quarries. At the end of the 18th century, the first books on growing mushrooms in cellars appeared, and since the mid-20th century, the construction of specialized hotbeds, greenhouses, and champignon farms began. Modern equipment allows for full control of the microclimate.

Currently, more than 10 cultivated mushroom species are supplied to the food market:

• portobello (white button mushroom);
• oyster mushroom;
• wine cap;
• winter honey fungus and summer honey fungus;
• shiitake (black forest mushroom);
• shaggy mane;
• black truffle.

Cellars, vegetable stores, sheds, or vegetable greenhouses are suitable for growing. However, maximum productivity is provided by specialized champignon farms with forced ventilation, heating, and water supply. Depending on the development phase of the fungus, the temperature in the premises is maintained between 15 and 25 °C.

A specialized mushroom enterprise consists of several technological zones. The structure of the complex includes separate workshops for compost preparation and casing soil, raw material storage warehouses, as well as utility and auxiliary rooms. The specifics of growing champignons, oyster mushrooms, and wine caps are described in detail below.