Quote:
Originally Posted by orcafood
I'd imagine rather than releasing it to the wild, it would be cultivated in giant fields of rotting agricultural byproducts. No lignan makes processing the rest much easier. Not that this would solve anything haha.
How else are mushrooms commercially grown in the presence of natural trichoderma during fruiting which is in a septic environment?
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How would you prevent other fungi from colonizing those fields? As long as there is undigested lignin, those fungi will come.