Ear fungus or commonly called "lember" by the people of Sunda is a type of fungus that grows in remnant vegetation or damp wood. Development of mushroom cultivation in Indonesia is increasingly rapidly, so that current mushroom cultivation is spreading in many regions. This is because the mushroom is a fungus kupinghidup cosmopolitan or can mushrooms anywhere, ranging from coastal forest areas till the high mountains with the requirements of the place quite humid. Ear fungus called because of his wide body like the human ear (ear), and is also known there are four types, namely:
a. Auricularia auricula - Judae (fruit body width and thickness) b. Auricularia polytricha (small fruiting bodies and thick) c. Auricularia cornea (such as Auricularia auricula) d. Auricularia fuscosuccinea (such as Auricularia polytricha)
Some local names / local mushroom is often heard: a. Indonesia: ear fungus, Supa lember (Sunda), ear Lowo (Java), mouse ears, and others. b. China / Taiwan / Vietnam: mouleh, Yung-ngo, Muk-ngo, Mu-er,-er Mo c. Japan: Kikurage, Mokurage, Senji, Arage. d. Hong Kong / Singapore: Mouleh, Jew's ear-fungal e. United States: Tree-ear, Jew's ear-fungi, gelatinous fungi.
The color of the fruit body is generally black or blackish brown but those that have a dark brown color. Most have high business value is the color brown in the upper body and black fruit on the bottom of the fruit body, and body size of small fruit.
Mushroom life cycle as well as oyster and shiitake mushrooms include; old fruiting bodies produce spores that are small, lightweight and numerous. Furthermore, these spores fall in place in accordance with the requirements hisupnya such as dead wood or materials berselulosa and in humid conditions, the spores will germinate to form mycelia with levels: a. Miselai membanyak primary growing and expanding. b. Secondary Miselai primordial form (thickening of mycelia on the surface of secondary mycelia with a diameter of 0.1 cm). c. From the primordial buds will grow and shape the body buahpada initial level of the longer growing (3-5 days) d. From these primordia will grow a flared mushroom fruiting bodies, as well as parents will be harvested.
Ear fungus is one that has the properties of mushroom consumption during long dried, then soaked with water in a relatively short time will return as the shape and size of the fresh. Ear fungus has been used as material variety of dishes such as Vegetable kimlo, mushroom fried rice, mushrooms tauco, sukiyaki, noodles and mushrooms with a delicious taste and soft texture that feels fresh and dry.
Agribusiness mushrooms have a bright future to be developed into agro-scale agro-industries because it does not use land that is not too broad, the raw material for mushroom cultivation in the form of waste such as sawdust, rice bran, wood chips, when the planting of seed until pemanenean very short, the selling price of mushrooms high, and high nutrient nilia aspects of health and treatment. In addition to safe, non cholesterol, and efficacious as a medicine and a poison antidote mucus resulting from ear mushrooms. Ear Mushroom Cultivation
Mushroom cultivation include the manufacture of seed-stage process and the process of mushroom production. Mushroom cultivation can be done with a wooden rod dibatang-specific treatment for growing well. Development of mushroom cultivation technique using sawn wood dust or powder. This method is advantageous for farmers to add nutrients into the planting medium so that the optimal growth of fungi menujadi After menuyeleksi fungi that will be cultivated, cultivation step begins with the manufacture of mushroom seeds in the planting medium. The next phase is the maintenance of the fungus during the cultivation process, harvesting mushrooms, paspapanen handling and marketing. For maximum results, each stage must be done with bnaik including the preparation of the planting medium. For the planting medium can be used batangatau sawdust. Benefits & Gynecology Ear Fungus
In terms of gastronomic or organoleptic (taste, aroma and appearance), ear mushroom is less attractive when served as a food ingredient. However, ear fungus is known to be close sebatai Ahan foods that have efficacy as a medicine and detoxification. The mucus produced during cooking oyster mushrooms can be a thickener. Slime mushroom can disable or neutralize cholesterol. Ear fungus can be distinguished by shape, thickness, and color. Ang ear fungus has a small fruit body shape (often called rat ear fungus) favored by consumers because waranya younger, and it seems according to taste. Ear fungus that his body broad (elephant ear mushrooms) seemed a little chewy or tough, so is less preferred because it must be sliced into small pieces when they are cooked. Ear fungus in addition to food ingredients are also functional or aesthetic treatment. To reduce the heat in, reducing the pain of the skin due to burns. Ear mushroom Nutritional consists moisture 89.1, protein 4.2, 8.3 fat, total carbohydrate 82.8, fiber 19.8, ash 4.7 and energy value 351. Ear mushrooms are heated, the mucus produced by the public and physicians have the efficacy of treatment: • breeder / teen viewers or ap-active toxins in the form of vegetable poisons, toxic pesticide residues, toxic-shaped bakhan to heavy metal. Almost all Chinese food ingredients, oyster mushrooms are being added for the purpose of off-borne toxins in food. • The content of compounds in the mucus ear mushroom, is effective to inhibit the growth of carcinoma and sarcoma (cancer) up to 80-90%. Serves also to anticoagulant even inhibit blood clotting. • Mucus ear fungus can meghambat and prevent blood clotting.
Benefits ear fungus for curing diseases, among others: • High blood pressure / hardening of blood vessels due to blood clotting: 3 grams of dried mushroom, soaked overnight and drained mushrooms to stay wet, place in a basket, add fresh water dikusus until soft, add rock sugar to taste food once a day. • Less blood with mushroom cooking 30 grams, plus 30 grams of dates, plus drink clean water 5 cups cooked until the water remaining 1 cup. The above items can also be applied to treat pain remedy hemorrhoids / ambeian. • Comes moon is not smooth and facilitate defecation. Ear mushrooms cooked with other ingredients such as vegetables.
Ear Mushroom Harvest Period
Cultivation of plant origin with logs sawn wood powder memerlukahnn about 3 months until the harvest, while with log plant origin stems you can be more than 5 months, but the results from the log you tend to tune with more expensive price. The harvest for planting the log-shaped 'pouch lplastik' can reach 1-2 months continuously with intergval time 1-2 weeks until all parts of the log overgrown planting mushrooms. While the harvest for timber logs is generally more than 4 new moon will appear, and this growth will continue to take place until 3-4 months if environmental planting and place logs maintained properly regulated.
Marketing Aspects of Mushroom Ear
Both in fresh condition (usually harvested from the wild) or in the dry state (cultured) mushroom prices more expensive when compared with the price of other mushrooms like oyster or straw. Types of ear mushrooms are sold at most boating stores china environment or shinshe which has the form of small or thin-bodied fruit in the dry state, mainly from Taiwan or mainland China, called Mouleh. In general, the market share in the world, ear mushroom ranks quite low in addition to button mushrooms, shiitake mushrooms, mushroom and so on. In Asia's market share, particularly in the area of China, Hong Kong, Singapore, Malaysia and so forth where many ethnic Chinese population dwell, ear mushroom market share is very high, especially in dry form. Even in Indonesia, with a considerable population of Chinese origin, ear mushroom needs still must be imported from China, Thailand, Vietnam and so on in a dry form. And that is still fresh, in general, he is a natural outcome at the beginning of the rainy season or early dry season, because at that season, many ear mushroom found growing on dry wood in huta
Merang Mushrooms and How to Planting
There are two types of mushroom, namely:
Black mushroom, the characteristics of black, thin skin (temperature of 28-30 º C)
White mushroom, white color characteristics ebrsih, thick skin (temperature of 31-33 º C)
Raw materials needed divided by two, namely:
The main raw material: straw
Raw and auxiliary: katul, agricultural lime or CaCO3, and CM or chicken manure
Processing stages are:
Composting
The main raw material in advance and then moistened main ingredient mixed with auxiliary materials wherewith mixed first. After evenly mixed, stack height with 1.2 m and 1.5 m wide and cover with plastic and left in place for 2-3 days. Once silenced, back and add water if there are still dry hay in the stack was then reassembled and let stand another 2-3 days, and so on samapai into good compost. To get good compost takes ± 10 days. Good quality compost is soft, blackish brown color, water content 73-75% compost and compost pH 8-8.5
Income
Standard entry:
a. thickness of 23-25 cm of compost or 60-70 kg/m2
b. average does not clot
c. cleanliness after entry
d. do carburetion on the edge of a dry compost
e. cover tightly and check for leaks kumbung kumbung
Pasteurization
After entry, the vapor entered for 5 hours the air temperature increased gradually until reaching 57-58 º C. Air temperature lowered to 48-50 º C and maintained for 8 hours, then steam channel is closed or turned off.
Penerbaran seeds
Clean environment around kumbung before spreading seed. After pasteurisation let the compost temperature declined slowly until the temperature spreading of seeds between 36-38 º C. One bag of seed can be used to ± 1 m2. When finished clean the back room sow seeds in kumbung. Then close the back door and ventilation in a state meeting.
Incubation
The aim is to encourage the growth of mycelium evenly on the surface and in the planting medium.
The trick is denganmenjaga room is not dry (carburetion), the humidity remains high (95%). Keeping the floors and walls still wet. Compost temperature is maintained around 37 º C and air approximately 34 º C. Ventilation and the door is closed tightly. Mycelium growth takes approximately 5 hearts / for 5 days do not need peniraman compost, but humidity remained guarded for floors and walls still wet.
Formation of fruit bodies
The goal is to stimulate the growth of fungus mycelium into the fruit bodies are evenly and simultaneously.
The treatment that is needed is after 5 days and then compost watered by ± 1 ½ liters air/m3 and given oxygen by opening vents as needed. Keeping the floors and walls still wet, the humidity remains high (95 º C). With the compost is good and perfect pasteurization process at day 10-11 can already be harvested. The result of normal production can reach 3-4 kg/m2. optimum temperature in the harvest of compost temperature ± 37 º C and air 31 º C.
Picking
The aim is to prevent mildew into bloom, wilt, and keep picking the wrong pick mushrooms in a timely manner
You do this by considering whether the fungus has not been tebruka cup. Picking off the shelf at the top to bottom. Avoid picking withdrawn but must be played. Do not rush when memtiknya. Keep the room and compost so as not to dry, the humidity remains high and clean the rest of the stem and fungal decay.
Demolition
The goal is to clean kumbung of finished compost that has been picked mushrooms to replace the new compost.
Black mushroom, the characteristics of black, thin skin (temperature of 28-30 º C)
White mushroom, white color characteristics ebrsih, thick skin (temperature of 31-33 º C)
Raw materials needed divided by two, namely:
The main raw material: straw
Raw and auxiliary: katul, agricultural lime or CaCO3, and CM or chicken manure
Processing stages are:
Composting
The main raw material in advance and then moistened main ingredient mixed with auxiliary materials wherewith mixed first. After evenly mixed, stack height with 1.2 m and 1.5 m wide and cover with plastic and left in place for 2-3 days. Once silenced, back and add water if there are still dry hay in the stack was then reassembled and let stand another 2-3 days, and so on samapai into good compost. To get good compost takes ± 10 days. Good quality compost is soft, blackish brown color, water content 73-75% compost and compost pH 8-8.5
Income
Standard entry:
a. thickness of 23-25 cm of compost or 60-70 kg/m2
b. average does not clot
c. cleanliness after entry
d. do carburetion on the edge of a dry compost
e. cover tightly and check for leaks kumbung kumbung
Pasteurization
After entry, the vapor entered for 5 hours the air temperature increased gradually until reaching 57-58 º C. Air temperature lowered to 48-50 º C and maintained for 8 hours, then steam channel is closed or turned off.
Penerbaran seeds
Clean environment around kumbung before spreading seed. After pasteurisation let the compost temperature declined slowly until the temperature spreading of seeds between 36-38 º C. One bag of seed can be used to ± 1 m2. When finished clean the back room sow seeds in kumbung. Then close the back door and ventilation in a state meeting.
Incubation
The aim is to encourage the growth of mycelium evenly on the surface and in the planting medium.
The trick is denganmenjaga room is not dry (carburetion), the humidity remains high (95%). Keeping the floors and walls still wet. Compost temperature is maintained around 37 º C and air approximately 34 º C. Ventilation and the door is closed tightly. Mycelium growth takes approximately 5 hearts / for 5 days do not need peniraman compost, but humidity remained guarded for floors and walls still wet.
Formation of fruit bodies
The goal is to stimulate the growth of fungus mycelium into the fruit bodies are evenly and simultaneously.
The treatment that is needed is after 5 days and then compost watered by ± 1 ½ liters air/m3 and given oxygen by opening vents as needed. Keeping the floors and walls still wet, the humidity remains high (95 º C). With the compost is good and perfect pasteurization process at day 10-11 can already be harvested. The result of normal production can reach 3-4 kg/m2. optimum temperature in the harvest of compost temperature ± 37 º C and air 31 º C.
Picking
The aim is to prevent mildew into bloom, wilt, and keep picking the wrong pick mushrooms in a timely manner
You do this by considering whether the fungus has not been tebruka cup. Picking off the shelf at the top to bottom. Avoid picking withdrawn but must be played. Do not rush when memtiknya. Keep the room and compost so as not to dry, the humidity remains high and clean the rest of the stem and fungal decay.
Demolition
The goal is to clean kumbung of finished compost that has been picked mushrooms to replace the new compost.
Oyster Mushrooms
Mushroom Kit for Gardenless Gardening
I’ve posted before on Paul Stamets’ TED talk about mushrooms saving the world, and have covered resources like MushroomExpert.com and 100 Edible Mushrooms. In short, I’m mildly obsessed with the fungal kingdom – reading anything I can get my hands on right now. My latest shroomy-escapade, however, has been purely in the realms of the practical, and would make a great gardening project, even for those with no access to land. I’ve been using old coffee grounds to cultivate delicious oyster mushrooms. Here’s how…
I purchased a kit from Fungi Perfecti (Stamets’ company) known as the Espresso Oyster mushroom patch. The kit consists of inoculated grain spawn, which arrives covered in a white, web-like mycelium. You then mix this with a bucket of coffee grounds from your local coffee shop (because the grounds will have been steamed already, this cuts out the need for sterilizing the growing medium). Then you basically wait – spraying the medium occasionally, and covering it with perforated plastic to keep moisture in. I’ve had mine about two months, and am now enjoying a flush of fruitings.
A couple of things I have learned on the way, which aren't necessarily covered in the kit instructions. If the surface of the coffee grounds is way below the rim of the bucket, it can be good to drill air holes around the rim nearer the surface – CO2 is heavier than oxygen and can build up, causing the shrooms to grow long and stalk-like. Not very appetizing. Similarly, it’s worth making sure the shrooms get enough light – otherwise they may also develop weird growing habits. And finally, try not to water them too much – the instructions that came with the packet said mist daily, but I have had some problems with mold growing at this kind of frequency. When I cut back on the spraying, and moved the bucket outside to cooler temperatures, mold growth disappeared.
And that’s it – it really is a super easy introduction to the art of mushroom growing. And if you treat your kit carefully you can even transfer the mycelium into new substrates – extending its life and getting even more mushrooms for your money. You can apparently also reproduce the mycelium by placing putting stem butts between moistened and torn sheets of corrugated cardboard - though I'm working on this one. And once the substrate is completely spent, it makes for an excellent addition to your garden compost, assuming you have a garden. Now, if you’ll excuse me – it’s my turn to cook.
I’ve posted before on Paul Stamets’ TED talk about mushrooms saving the world, and have covered resources like MushroomExpert.com and 100 Edible Mushrooms. In short, I’m mildly obsessed with the fungal kingdom – reading anything I can get my hands on right now. My latest shroomy-escapade, however, has been purely in the realms of the practical, and would make a great gardening project, even for those with no access to land. I’ve been using old coffee grounds to cultivate delicious oyster mushrooms. Here’s how…
I purchased a kit from Fungi Perfecti (Stamets’ company) known as the Espresso Oyster mushroom patch. The kit consists of inoculated grain spawn, which arrives covered in a white, web-like mycelium. You then mix this with a bucket of coffee grounds from your local coffee shop (because the grounds will have been steamed already, this cuts out the need for sterilizing the growing medium). Then you basically wait – spraying the medium occasionally, and covering it with perforated plastic to keep moisture in. I’ve had mine about two months, and am now enjoying a flush of fruitings.
A couple of things I have learned on the way, which aren't necessarily covered in the kit instructions. If the surface of the coffee grounds is way below the rim of the bucket, it can be good to drill air holes around the rim nearer the surface – CO2 is heavier than oxygen and can build up, causing the shrooms to grow long and stalk-like. Not very appetizing. Similarly, it’s worth making sure the shrooms get enough light – otherwise they may also develop weird growing habits. And finally, try not to water them too much – the instructions that came with the packet said mist daily, but I have had some problems with mold growing at this kind of frequency. When I cut back on the spraying, and moved the bucket outside to cooler temperatures, mold growth disappeared.
And that’s it – it really is a super easy introduction to the art of mushroom growing. And if you treat your kit carefully you can even transfer the mycelium into new substrates – extending its life and getting even more mushrooms for your money. You can apparently also reproduce the mycelium by placing putting stem butts between moistened and torn sheets of corrugated cardboard - though I'm working on this one. And once the substrate is completely spent, it makes for an excellent addition to your garden compost, assuming you have a garden. Now, if you’ll excuse me – it’s my turn to cook.
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