What about also having a culture bank? I've heard that it used to be that each valley had its own unique strain of
sourdough, beer yeast, cultured
dairy, etc. But monoculture strains have wiped them all out. Just think, a strain of bacteria cherished for 500 years, shaped by the practices of the baker, the quality of the soil, the
local varieties of wheat, the environment of the bakery. We could become this "cultured," this civilized, again.
Not to get off topic, I love your idea. Every locality could provide a slightly different strain of the different species of fungi; if there are 10,00 varieties of tomato, why not of oyster mushroom. And what of nitrogen fixing inoculants? Surly they ought to be shaped by their environment, instead of bought from distant company.