How to Make Agar Recipe, MYA for Rhizomorphic Mycelium Growth, MEA Plus Nutritional Yeast. Home Mycology Made Easy, Agar Recipe for Cloning and Transferring using Petri Dishes or no pour jars. In this video we share how to get that Rhizomorphic Mycelium Growth with AGAR, more specifically MYA. 500 ml MYA Recipe... 10 grams Agar 7.5 grams Malt Extract .25 grams POWDERED Nutritional Yeast Water Agar How To and Recipe... www.youtube.com/watch?v=mXIVh... Agar for Beginners (MEA) PRE MIX all in 1... www.youtube.com/watch?v=S5QPR... Just sharing what works for us along our mycology journey, thank you for joining us and for Subscribing, Liking and Sharing. We love hearing from you, feel free to comment below.
First thought is there is not enough agar in your mix... Second thought is maybe your not bringing the water to a boil allowing the agar to fully dissolve.
I have a tip for you: Sabouraud (dextrose peptone) Agar (do not pay attention to the PH it isnt critical). If you want to make it antibacterial without using toxic chemicals 1 bag of tea per 100 ml water, at a ratio of around 50/50 or 2/1 black tea to green tea (black tea is active against both gram negative and positive bacteria green mainly gram negative). for really good rhizomorphic growth I would make your mix less nutritional or do what you did here again: make a growth booster w regular nutritional value. Psilocybe sp are particularly rhizomorphic BUT rhizomorphs are NOT critical for healthy mycelium nor is it a quality of the mycelium per se moreso is a mechanism used by the mycelium for specific critical events/weather/etc etc. do NOT obsess over rhizomorphic versus tomatose mycelium but do seek out aggressive contam eating isolations that ALSO have great fruiting bodies...
@@whoareyapauldunntry cooking your agar longer. I put my mix in a small pot, and when i start to see a roaring boil with white foam is when I put it into my media bottle.
I just used this recipe and holy cow! In 9 days my petri dishes fully colonized with the thickest rhizomorphs I've ever seen. Thank you guys so much for this!
How many transfer do you need to do to get a really good master plate? can you do over 8 transfer? And if I'd do more transfer, do I use MYA then? Example: Spore - Water Agar T1 - MEA T2 - MYA T3 - MYA T4 - MYA T5 - MYA Etc....
@@DatTran-ho1mx all I can say is...always make spore prints, never depend on cloning or transfers. Always have a backup spore count whether it's prints or syringes.
@@MycologyExploration so if the starter is from PDA(spore), what recipe should I use? MEA or MYA? Can i also transfer PDA (Spore) to Liquid Culture using Water, LME, Nutritional Yeast?
@@Akhirra For starting off with spores, use water and agar only petri dishes(I use blue food coloring as well, to see the mycelian growth better). And once the mycelian has grown take wedges and put on the MYA petri dishes--use the recipe (for MYA) these guys have mastered.
I do a crazy amount of Agar and i am always isolating Genetics i can't wait to test this out the Mycelium is going to Love me even more. thanks for the amazing information.
@@ezyscott1 hey man how this recipe work out for you please tell me your thoughts on it see I've been using this recipe for quite a little while and I added my own tweaks to it
Now for anybody new to mycology I recommend doing a potato recipe alongside this recipe just to see your results you'll understand why this is a wonderful recipe I made tweaks to this recipe slightly to accommodate my style but all in all this is a wonderful wonderful recipe
@@dhaval4570 That's awesome buddy I was just stating try a few recipes alongside this one . The only thing I can add to this recipe is honestly some food grade gypsum it did absolute wonders for me.
@@KieranSulikosky Les then a pinch is what I do with 500 ml but it's not needed/ but!!!! I have agars that a fruiting very well with (food grade gys ) from a few months ago 🫡 forgotten freshness plates lol I mean K-Cups I really wanted to see so I did a lot of experiments with it
@@MycologyExploration good call on telling everyone to make sure you powderize the NYE, cause it stays very flakey doesn't like to dissolve much helps a ton to powder it up
All I can say is that I had a malt Yeast Peptone Agar mix. The king oyster mycelium went crazy. There was initially some weird yellow dew on my petri dish that looked like secondary metabolites I put down to the yeast. Then the mycelium grew very strong and white, proving there was no contamination. I reckon the yeast gave the culture a boost. I have been transferring the same mycelium to grain, agar and LC. This is a very aggressive strain of mycelium or the yeast added strength. I just mixed some agar light malt and dextrose to see the results of mycelium growth. I will throw some yeast into the mix next to see differing results. I enjoy this hobby an the variables are all part of it.
When you mention the particulates from the yeast, do you see them falling to the bottom or are they suspended in the mix? Do you try to swirl the bottle around to homogenize it before pouring?
👌 ....I have ordered 15 different gourmet strains and after a week it seems that they grow out in a cotton pattern. I would think that a mycelium Company would select for rhizomorph mycelium growth. ?
You absolutely can! We have only used powdered so we recommend it if you can find it.. Amazon or a beer brewing supply store should have it.. Thanks for the question and Sub! 🍄🍄🍄
For MSS to agar we recommend Water Agar.. Spores are dirty inherently so the water agar allows mycelium to grow without much competition with contams.. Check out the water agar video... Water agar is perfect for MSS or clones
give this a try and see what you think, less nutrition in the agar may promote more vigorous rhizomorphic growth, the recipe is 9-10g agar-agar powder (for a swab mix you could make a softer consistency using 7-8g) 6-7g Extra light malt extract (note the extra light) to 500ml distilled water. This next step often isn't needed but if you have a particularly contaminated source you can add antibiotics such as activated carbon at 100g to 500ml of water, antibiotics would be used more for long term storage, using them for the transfer before the master slant for long term storage for peace of mind.
Thanks for your positive and informative feedback 👍👍👍 we will most definitely give this a try. Sharing of recipes and "what works" is why we started this channel. Free flowing information of what has worked for us. Passing on of knowledge 🙏
I havnt found active carbon to help with bacteria And is mainly good for woodloving mushrooms but 100g is a bit much NO ? I find 10g to be more then enough for fast growth
@@noneya96 it is pretty inert there is no overdose amount just an obvious unnecessary amount which is most formulas. my issue w it is it precipitates to the bottom. for bacteria try 1 tea bag per 100 ml water black and green because black kills both gram negative and positive but green does a great job on negative use both record your recipes keep using what works best
Definitely can use liquid malt extract however I have no experience in using liquid vs dry malt extracts therefore I unfortunately don't have a recipe for you..Thanks for the question and I look forward to hearing any updates you find out..Could be a great video for the future
Very good, I'm learning from you, Thank you !! Please, how long can the petri dish with the culture be stored? Has it lost quality over time? And if you make clones, continue with good quality? Grateful
It's hard to say how long a cultured petri dish will last after storage in a fridge. I stay diligent by checking on them about once a month. I personally like to transfer every 6 months to keep viability...You could also make a liquid culture which I am quickly learning to love...We should have a video soon concerning LCs..Glad we are helping you to further your love for mycology
@@MycologyExploration the answer is indefinitely. I have 5 year plus alive liquid cultures and other types of cultures at room temp only consideration is microporous gas exchange, which can even be limited the mycelia will slow down and become dormant yet still alive and ready to grow more given a change in conditions
dont worry about expiration of cultures that is nonsense commented on by people who havent tested it. I have. mycelia dies if you violate the extremes of it's living conditions, ie extreme temperatures or poisoning. in a nice broth at room temp, with micropore protection zero contamination and normal temps, forever my friend...
@@MycologyExploration and it isnt "hard to say" just say you dont know. I know from extensive experience and it was never hard to say or understand once seen. you can keep an LC indefinitely...agar in the fridge same thing. if it is growing in a dish and doesnt break out, indefinitely after it has exhausted the food and water. then the second it gets more it will grow like crazy...
Can you tell us about cooking? How long in the pressure cooker? Do you prepare it on the stove first and then pour into a container and cook in pressure cooker?
Thank you for the question.. We get lots of questions regarding the use of stove tops. We have found that for us using a stove top invites the possibility of caramelizing the sugars and/or over cooking the nutrients so we have not used a stove top in along time. This question has come up enough times that we are currently working on a video to show our process from spores/clones to our ultimate goal of liquid cultures..stay tuned
@@MycologyExploration I most certainly will. I made mine today using your recipe exactly. First warmed the water up in the microwave, added the ingredients and shook it well. Then I put it in the pressure cooker for half an hour. Looks good so far. Thank you again for your help.
How long can I keep the agar plates after made? If I make a bunch and only use half can I put them in the refrigerator and use them later? How long will they stay after inoculated as well?
It's hard to put a number on that..we have kept them longer than 3 months in the fridge but we like to keep things fresh so we would transfer as moisture builds up in the petri. We now make LCs which is in my opinion the best storage method
I stole this from Myc Tyson, he puts his petris in gallon Ziploc storage bags, the kind with the double zipper for extra peace of mind. Then you can store them virtually anywhere, does not need to be refrigerated. He recently posted a video where he forgot about some for months and they were fine just sitting on a random shelf.
Thanks for the video. When placing a 1000ml borosilicate bottle containing 500ml of MYA in a 75x, I left the cap on loose, as I didn't know if the bottle or cap would over-pressurize and blow up. When I did the second purge in prepping to sterilize, could smell the malt extract in the steam, and found gelled agar at the control valve. Upon opening the lid, discovered the upright bottle only had 300 ml of remaining agar. The bottle I used is similar. Should I have tightened the cap? I think the 75x's prepping process is more timely than it is for the pressure cooker. so maybe it's hotter longer? Any thoughts? Thank you again.
These jars are made to be screwed down completely. There are designed to handle the pressures involved and have specially designed caps for this. This should solve your problem hands down
Brewer’s yeast is a live active yeast used for making beer that is then heat-killed and turned into a dietary supplement. Nutritional yeast is a deactivated yeast grown solely for its nutritional content. So the short answer is yes. Brewers yeast is not good for this hobby 🍄
Great video thank you! You mentioned if there is condensation in the agar dish to turn it upside down. Would it be ok for the mycelium to grow when the dish is upside down? Or is there any harm to condensation being inside the lid as mycelium is growing? Thank you!
no harm whatsoever and once the lid clears you can see your culture. I like the fog or condensation when either germinating or trying to grow something faster, but to see or for a culture I already like I want a clear lid...play around. no danger. I recommend parafilming the seam of the dish AND THEN micropore taping it because parafilm water micropore tape abrasion both microporous...
Stack the dishes on top of each other and the last dish use just WARM water and no agar blend. The warm water will help pull/pool the condensation to the water dish. That way the heat transfers goes upward to the warm part. This should help the lower dishes have less to no condensation.
@@peacauve thats a waste of a sterile dish I wouldnt do that plus condensation is actually good for germination and new growth, just not for viewing, which is no problem since it goes away stored upside down
Not so much for the expressed results of rhizomorphic growth...It's more about finding the right nutritional levels with the Malt extract or whatever it is you use for nutritional sources...The agar is the perfect agar for using as your base for your particular recipes...
Antagonistic bacteria can be useful for fungus media. Maybe not damage the fungus that you want to grow and protect from other. The most common are the ones found in raw vinegar: Acetobacter and lactobacillus. Did you make any trial of it?
I was wondering what that green stuff was on the start of the bion it's the bottle on the stirrer I don't think you told us how much peptone. Thanx. AiR
This is what I've been doing, only I'm following the method used by the locals here in The Philippines; filling empty "pocket" sized rum bottles which are abundant here to get a proper depth of agar when the bottles are laid flat after cooling off a bit from the PC then capping off with a cotton wad, a foil wrapper and a rubber band. Cheap, easy and effective but storing them is a bit awkward 😳
Hey guys I need your help again I just made some water agar and I had some leftover how should I store my unused agar and also how can I store my agar that I poured but won’t need at this exact moment? Thank you very much.
We generally make the amounts we need for the task at hand so we don't store used agar. However in theory as long as it's 100% sterile, air tight and stored in a cool dark space it should last a very long time.
Avoiding condensation! Stack the dishes on top of each other and the last dish use just WARM water and no agar blend. The warm water will help pull/pool the condensation to the water dish. That way the heat transfers goes upward to the warm part. This should help the lower dishes have less to no condensation.
I will be trying this recipe tomorrow but with the addition of dextrose, as recommended by the "Magic mushroom growers guide." Have you had any positive or negative experiences using dextrose?
I have worked in labs for 35 years it is Agar with a hard A!! I have never heard any colleagues call it auger see when I pronounce it auger it spells out auger the separate word with the specific meaning. It is Agar
We would be happy to make an LC video sharing our recipes. It is VERY easy! It's like an agar plate in a jar without agar. Just a jar of nutrients that you drop your transfer in.
Hello, thank you so much for sharing your valuable knowledge to the community! I was just wondering if it is safe to pressure cook media bottles and any safety advices along with it.
Sorghum agar is best for rhizomorphic growth. Super simple to make. 15g of Sorghum syrup, 10g agar powder, 500ml distilled water. I add 2 to 3 capsules of activated charcoal as it deters contamination. The closer to 110-120 degrees is best as it keeps lid condensation to a minimum. Flipping your plates upside down once slightly solidified removes any residual condensation from your agar. Water equals bacteria
I would go by weight personally..I don't have any conversions for a liquid malt extract since I've only used dry varieties..I would imagine they would be similar but liquid is sure to have more weight than dry..Thanks for thebwuestion
All right this is to the creators of this video I wanted to know have y'all made any tweaks to this recipe or have you kept this simple and sweet? Now I've made an additional twist to This recipe only slightly I've added a dash of honey to it roughly 3 g 💪 growth still I don't know I'm always reinventing the wheel buddy still love this recipe it's the best You don't need to add honey I just do it to do it
Not sure if it's environment or what but it just didn't provide what we were aiming for..The crazy thing about this field of study is different things work better for other peeps. That's why we love to collaborate and everyone sharing what works...It builds a strong foundation for everyone who's learning. We are so glad that our recipe has worked and look forward to hearing about any other tweaks that work for you. We are still learning everyday from our subscribers
@@MycologyExploration I wish I could send you this picture I just took so I used your recipe original nothing extra and then mycelium growth I have off of a sportprint is absolutely beautiful I took the very tip of the blade lightly scratched it and just lightly tapped the surface And a girl in a perfect circle and looks just like an eyeball I didn't even
Playing with nutrient levels is key.. We used to do a 10.10.1 mix as well and have since found that using lesser amounts gives the mycelium a chance to stretch and find the nutes as it progresses
We love how the subscribers are sharing knowledge.. The channel is excited to see this become more of a community along helpful videos to simplify things.. Thanks for your input!
@@MycologyExploration Found your video here some months ago & had great success using your proportions, albeit, substituting LME with Sorghum Syrup (plus the Nutritional Yeast), as most of the PC varieties I culture dig on the Sorghum, while my Blue Meanies prefer Light Malt Extract. Just sharing, as I certainly agree about sharing our knowledge w each other. Actually, I'm waiting agar to cool presently, so just wanted to see what others had success and their adaptations. Nice! Keep up the great flow of knowledge all you fine folks & happy shrooming!
@MycologyExploration If you were going to add carbon to this formula and make it the ultimate Agar recipe, suggestions on amount of charcoal/carbon to add?
Water agar will assist in growing without contamination. It's slow growing however there's no contamination since there is no dextrose of nutrition for the contam to feed on.
@@jakelooter5139 i just saw someones work that their pda last for a month or many month but mine last up to 2 weeks, i don't know why, thats why i think they are putting something that can fight contamination.
@@titooracion413 could you explain more clearly and specifically? your comment is intriguing and Id love to help if you could give more info. any medium will "last" for growth until it is eaten, at which point mycelium stays in suspended animation waiting for more food. the culture doesnt die though and can live for as long as you dont kill it
I have never used honey but I've heard about success with it.,let us know how it turns out..I've always gotten my new on Amazon or a local brewery store
Which other recipes did you try that this was superior to? I'm a noob but have only tried potato flakes (once and got cotton candy instead of rhizo legs). Thank you!
It was more of a matter of playing with nutritional levels until we found our sweet spot. There are sooo many different agar TEKs that we haven't tried.
We haven't tried it yet but have heard it's good for keeping contams at bay as well as giving a nice background color to find good transfer points. Let us know the tests if ya try it... Thanks for the question
For those of you who add yeast to your Agar recipe, here's a pro tip, however it's pretty gross, but obviously sterilizes during the process. Instead of going and buying nutritional yeast.....use spit. That's right just spit in your mix while mixing on the stove, it'll cook then and when you sterilize it in your PC. There's enough yeast in a tiny bit of saliva (NOT phlegm!) to work plenty. So just beforehand work up some saliva in your mouth and just lean over your pot and...a little spit. This lesson has been brought to you by M.C.M Mossy Creek Mushrooms and Majin Buuddha Mushrooms.
How does one even measure .25g, I'm going to need a fine jewellers scale lol. Min measurement on mine is .1 but it doesn't come alive until like a gram so I find I'm overshooting it :(
@@MycologyExploration I agree completely. I was warned against the use of an instantpot as it only brings pressure to 12 psi. But, I began using it for small batches (500 ml) of agar, since it's much more convenient than dragging out my huge pressure canner. Out of approximately 300 plates, I had one small spot of contamination on a single plate recently. They definitely work well.
@@MycologyExploration 40 grams of oatmeal soaked in 500ml boiled water for 10 minutes and filter through a fine sieve. add 12 grams of agar powder, 4 grams of corn syrup or LME and 1/4 gram of nutritional yeast the oatmeal makes a "slurry" you may want to warm it up in the microwave (do not boil) add other items after reheating. sterilize in PC for 25 minutes at 15 PSI makes about 450ml pending on oatmeal used. i have a preference for corn syrup & I also run it through a coffee filter to remove particulates after PCing & PC again for 10 minutes at 15 PSI.
@@MycologyExploration it's all about sharing because if it wasn't for others sharing I would need to pay $42,000 for a microbiology / mycology course :)
I had been using the standard agar recipe then found yours. With the new recipe the liquid is gelling up a lot more when it gets to 170 F or so as opposed to the older recipe. Is that normal? I use the powder LME and Telephone brand of agar.
I don't have that problem but it might be the agar that is being used..I have seen lots of people using that agar brand with success but I have no experience with it to compare..If you would like to try LivingJin agar that we use there is a discount by using "mycology10off" at checkout when you purchase through there website. Did it gel at a different temp before?
@@MycologyExploration @Mycology Exploration Normally it would gel when it got below 100F or lower. What happened this time is it started gelling as it got up around 170. I waited until it got to 130 before pouring, it wasn't quite like pouring molasses but was close. It did firm up so was thankful for that. Lately I've been putting charcoal in at the very end so I can see when it comes to a boil but had to hurry up the addition so it didn't mix in very well. I think I'll try a test batch and reduce the agar by half a gram and see how it turns out.
@@vectionnoitcev2836 .5 grams wont do anthing unless small quantity of liquid. dial in your procedure better it sounds poor. this formula is actually low on the AGAR scale at 15 G per L right? that is the bare minimum for gelling I believe, 1.5% of net volume. you can go way higher than that and many formulas are 2%...
Where can I buy that “organic dry malt extract”? All I can find is “organic LIGHT dried malt extract”... I tried Amazon and labelpeelers. Everything states “light” on the label. Any help would be appreciated! Thank you!
"Light" is what you need. As long as malt is in powder form which also means "dry" it will be fine. And if it is light or extra light, that's the right choice for mycelium work.
In the case of the fungus an sterilized media is not necessary. In fact in a rainforest nothing is sterilized. Some grows up only in cow mole. Others only in horse mole. Other where the donkey urine. Some over rotten wood. And other under the leaves of certain tree like pine. So the selectivity is determined for a bacterial culture and the nutritional needs. Studying the soround of the misellium, and the fruit foot soil or substrate and reproducing this bacterial culture, pH an nutrients is possible sprouts of spore without keeping sterilized the media during the process. The only need would be a cloth or covet to avoid fall dust in it. In fact if it is not real any mushroom cultivation would not have success. So prepare a media to transfer with proper bacterial culture make easier the success of grow up with less care. The base in common cases I think would be acetobacter, lactobacillus, some bacillus, azotobacter. With this spores of agaricales a basidiomycetes sprouts like in a grass healthy soil. If not achieve a proper culture the problem becomes smaller things like in laboratory and hospital: mycoplasma, virus, viroid. www.marknature.com/products/azotobacter-chroococcum?pr_prod_strat=copurchase&pr_rec_id=ce388297f&pr_rec_pid=6803070288047&pr_ref_pid=7254536781999&pr_seq=uniform
Just an inquiry from the one thousand and one nights I don't get trapped my self. They have to captive me with a huge effort. I like sun and fresh air. I had remembrance of collect some boletus in a nice pine Forest and cook them with onion and some spicy like a beef... maybe is not the less better but the easiest same way... people with winter have to understand how don't need to have something to do inside of a room and just live the life... Always a new way means effort to reach a good path...
But I swear something to go every single rain I see mushroom over unsterile cow mole. And working as a Gardener to clean from a mycelium some alive plants unsterilized is a hard work and the treatment development is a reason for study. Reach an unsterilized media with a good chance to prosper is a good way for free cultivation maybe is not a big business handled by procedure experts.
Your recipe uses about half the amount of malt extract as the most common recipes that have been floating around for years. I've recently heard the theory that less nutrient in the mixture encourages more rhizomorphic growth. Has this been proven to be true by actual scientific research? I just wonder why the most common proportions have been around so long if it has.
I've tried soooo many variations and have settled on this recipe for my personal favorite...Its ultimately subjective and anybody's journey down this path will show that lol.... Keep it simple is what I've found...Also would love for more subscribers to share some recipes if ya got some that work for you 🙌More community like...mush love
I had tomentose mycelium in all plates, still after 3-4 plate transfers, then moved to 1/4-1/3 of nutrition and they all grew rhizomorphic. So for me it's pretty clear!
@@stephenwhitmarsh nice experiment sounds pretty standard yeah rhizomorphs are just shapes that can be assumed. tomentose is another. the concept that the myc always has to be rhizomorphic belays a fundamental misunderstanding of fungal life forms and specifically adaptability of the genus Psilocybe...
How to Make Agar Recipe, MYA for Rhizomorphic Mycelium Growth, MEA Plus Nutritional Yeast. Home Mycology Made Easy, Agar Recipe for Cloning and Transferring using Petri Dishes or no pour jars. In this video we share how to get that Rhizomorphic Mycelium Growth with AGAR, more specifically MYA.
500 ml MYA Recipe...
10 grams Agar
7.5 grams Malt Extract
.25 grams POWDERED Nutritional Yeast
Water Agar How To and Recipe... www.youtube.com/watch?v=mXIVh...
Agar for Beginners (MEA) PRE MIX all in 1... www.youtube.com/watch?v=S5QPR...
Just sharing what works for us along our mycology journey, thank you for joining us and for Subscribing, Liking and Sharing. We love hearing from you, feel free to comment below.
Why is my agar not solidifying...I hv used lab grade agar
First thought is there is not enough agar in your mix... Second thought is maybe your not bringing the water to a boil allowing the agar to fully dissolve.
How much water though?
@@ninobrown6956 500 ml
500 ml
I have a tip for you: Sabouraud (dextrose peptone) Agar (do not pay attention to the PH it isnt critical). If you want to make it antibacterial without using toxic chemicals 1 bag of tea per 100 ml water, at a ratio of around 50/50 or 2/1 black tea to green tea (black tea is active against both gram negative and positive bacteria green mainly gram negative). for really good rhizomorphic growth I would make your mix less nutritional or do what you did here again: make a growth booster w regular nutritional value. Psilocybe sp are particularly rhizomorphic BUT rhizomorphs are NOT critical for healthy mycelium nor is it a quality of the mycelium per se moreso is a mechanism used by the mycelium for specific critical events/weather/etc etc. do NOT obsess over rhizomorphic versus tomatose mycelium but do seek out aggressive contam eating isolations that ALSO have great fruiting bodies...
Antibiotics are not toxic chemicals. They are derived from fungi in many cases.
thank you i have a problem with my agar being to wet and hence i get a lot of contamination. Any further suggests for 1000ml agar?
have you tried this with really difficult strains like PE?
@@emmalopez9960 I would like to know as well
@@whoareyapauldunntry cooking your agar longer. I put my mix in a small pot, and when i start to see a roaring boil with white foam is when I put it into my media bottle.
I just used this recipe and holy cow! In 9 days my petri dishes fully colonized with the thickest rhizomorphs I've ever seen. Thank you guys so much for this!
WE LOVE THIS!!!!!! Thank you sooo much for letting us know! Keep the community posted on your progress!
How many transfer do you need to do to get a really good master plate? can you do over 8 transfer? And if I'd do more transfer, do I use MYA then?
Example:
Spore - Water Agar
T1 - MEA
T2 - MYA
T3 - MYA
T4 - MYA
T5 - MYA
Etc....
@@DatTran-ho1mx all I can say is...always make spore prints, never depend on cloning or transfers. Always have a backup spore count whether it's prints or syringes.
@@MycologyExploration so if the starter is from PDA(spore), what recipe should I use? MEA or MYA?
Can i also transfer PDA (Spore) to Liquid Culture using Water, LME, Nutritional Yeast?
@@Akhirra For starting off with spores, use water and agar only petri dishes(I use blue food coloring as well, to see the mycelian growth better). And once the mycelian has grown take wedges and put on the MYA petri dishes--use the recipe (for MYA) these guys have mastered.
This agar recipe is amazing! My "go to" agar recipe. Insane rhizo growth allows for easy transfers and incredible yields. Thank you for posting!
Absolutely! We are soo happy you have found our recipe works for you! Thank you so much for watching our videos! 🍄🍄🍄
@@MycologyExploration what about flavor nutritional yeast
I'm not sure about flavor nutritional yeast..I would say the simpler the better...We use Bob's Red Mill Nutritional Yeast
I do a crazy amount of Agar and i am always isolating Genetics i can't wait to test this out the Mycelium is going to Love me even more. thanks for the amazing information.
I love that !
What recipe do you use?
@@MycologyExploration i only use yours now. its the best honestly thanks !!!
We love that it works for you! Mush love !
@@ezyscott1 hey man how this recipe work out for you please tell me your thoughts on it see I've been using this recipe for quite a little while and I added my own tweaks to it
Now for anybody new to mycology I recommend doing a potato recipe alongside this recipe just to see your results you'll understand why this is a wonderful recipe I made tweaks to this recipe slightly to accommodate my style but all in all this is a wonderful wonderful recipe
try reducing the amount of potato flakes you add, you will see rhizo growth.
@@dhaval4570 That's awesome buddy I was just stating try a few recipes alongside this one . The only thing I can add to this recipe is honestly some food grade gypsum it did absolute wonders for me.
@@jonnypage9484 How much Gypsum did you add?
@@KieranSulikosky Les then a pinch is what I do with 500 ml but it's not needed/ but!!!! I have agars that a fruiting very well with (food grade gys ) from a few months ago 🫡 forgotten freshness plates lol I mean K-Cups I really wanted to see so I did a lot of experiments with it
@@jonnypage9484 why add gypsum when theres already nutrients from the nutritional yeast?
Great recipe guys! I used peptone instead of yeast as it provides more nutrients and also dissolves unlike the yeast , just sharing anything to help 🙏
Thank you for the info! That's what this is all about...everybody sharing what works for them! 🍻🍄
How much peptone?/Whats your recipe?
how much peptone
@@OneHalfProduction same amount as the yeast just sub it
@@alextaylor6635 not the same as yeast nor in quantity
Holy shit! I added nutritional yeast to my potatoes dextrose agar on a hunch, and noticed the growth was incredibly fast and thick. Glad to see this!
Love it!!!
@@MycologyExploration good call on telling everyone to make sure you powderize the NYE, cause it stays very flakey doesn't like to dissolve much helps a ton to powder it up
Thanks for sharing your knowledge! Subscribed - can't wait for your future content!
Thanks for the subscribe!
All I can say is that I had a malt Yeast Peptone Agar mix. The king oyster mycelium went crazy. There was initially some weird yellow dew on my petri dish that looked like secondary metabolites I put down to the yeast. Then the mycelium grew very strong and white, proving there was no contamination. I reckon the yeast gave the culture a boost. I have been transferring the same mycelium to grain, agar and LC. This is a very aggressive strain of mycelium or the yeast added strength. I just mixed some agar light malt and dextrose to see the results of mycelium growth. I will throw some yeast into the mix next to see differing results. I enjoy this hobby an the variables are all part of it.
YESSSSS!!! Love it too!
I heat the yeast in water and strain off the particulates of yeast. Clouds the agar pour a slight bit but you can achieve see through.
Hey thanks for this. I'm just now starting agar I have already made some up, but have more jars on the way and will use this recipe.
Let us know how it goes!
thanks a lot for this recipe, cant wait to try this out!
When you mention the particulates from the yeast, do you see them falling to the bottom or are they suspended in the mix? Do you try to swirl the bottle around to homogenize it before pouring?
👌 ....I have ordered 15 different gourmet strains and after a week it seems that they grow out in a cotton pattern. I would think that a mycelium Company would select for rhizomorph mycelium growth. ?
interesting!
Great vid.. Can i use barley malt extract? That's all i could find
You absolutely can! We have only used powdered so we recommend it if you can find it.. Amazon or a beer brewing supply store should have it.. Thanks for the question and Sub! 🍄🍄🍄
Thanks for the reply. Also can i use this recipe for spores too? Or there any other recipe that suits spores better?
For MSS to agar we recommend Water Agar.. Spores are dirty inherently so the water agar allows mycelium to grow without much competition with contams.. Check out the water agar video... Water agar is perfect for MSS or clones
give this a try and see what you think, less nutrition in the agar may promote more vigorous rhizomorphic growth, the recipe is 9-10g agar-agar powder (for a swab mix you could make a softer consistency using 7-8g) 6-7g Extra light malt extract (note the extra light) to 500ml distilled water. This next step often isn't needed but if you have a particularly contaminated source you can add antibiotics such as activated carbon at 100g to 500ml of water, antibiotics would be used more for long term storage, using them for the transfer before the master slant for long term storage for peace of mind.
Thanks for your positive and informative feedback 👍👍👍 we will most definitely give this a try. Sharing of recipes and "what works" is why we started this channel. Free flowing information of what has worked for us. Passing on of knowledge 🙏
I havnt found active carbon to help with bacteria
And is mainly good for woodloving mushrooms but 100g is a bit much NO ?
I find 10g to be more then enough for fast growth
@@noneya96 it is pretty inert there is no overdose amount just an obvious unnecessary amount which is most formulas. my issue w it is it precipitates to the bottom. for bacteria try 1 tea bag per 100 ml water black and green because black kills both gram negative and positive but green does a great job on negative use both record your recipes keep using what works best
@@noneya96 mycelial growth on the tea agar is slower but extremely lush and perfect for making clean cultures for LC or whatever or long term storage
Thanx ! Love your videos ! Could be liquid malt extract?
Definitely can use liquid malt extract however I have no experience in using liquid vs dry malt extracts therefore I unfortunately don't have a recipe for you..Thanks for the question and I look forward to hearing any updates you find out..Could be a great video for the future
yes same thing use ML instead of G it is 1 to 1
I love ya' work guys
THANK YOU SOOO MUCH !!!!!!.It means a lot!
Great video! Thank you for sharing!
Thanks for the support!
Very good, I'm learning from you, Thank you !! Please, how long can the petri dish with the culture be stored? Has it lost quality over time? And if you make clones, continue with good quality? Grateful
It's hard to say how long a cultured petri dish will last after storage in a fridge. I stay diligent by checking on them about once a month. I personally like to transfer every 6 months to keep viability...You could also make a liquid culture which I am quickly learning to love...We should have a video soon concerning LCs..Glad we are helping you to further your love for mycology
@@MycologyExploration the answer is indefinitely. I have 5 year plus alive liquid cultures and other types of cultures at room temp only consideration is microporous gas exchange, which can even be limited the mycelia will slow down and become dormant yet still alive and ready to grow more given a change in conditions
dont worry about expiration of cultures that is nonsense commented on by people who havent tested it. I have. mycelia dies if you violate the extremes of it's living conditions, ie extreme temperatures or poisoning. in a nice broth at room temp, with micropore protection zero contamination and normal temps, forever my friend...
@@MycologyExploration and it isnt "hard to say" just say you dont know. I know from extensive experience and it was never hard to say or understand once seen. you can keep an LC indefinitely...agar in the fridge same thing. if it is growing in a dish and doesnt break out, indefinitely after it has exhausted the food and water. then the second it gets more it will grow like crazy...
How long do you cook it and do you need a stir plate with a bar? Also PC times?
Can you tell us about cooking? How long in the pressure cooker? Do you prepare it on the stove first and then pour into a container and cook in pressure cooker?
Thank you for the question.. We get lots of questions regarding the use of stove tops. We have found that for us using a stove top invites the possibility of caramelizing the sugars and/or over cooking the nutrients so we have not used a stove top in along time. This question has come up enough times that we are currently working on a video to show our process from spores/clones to our ultimate goal of liquid cultures..stay tuned
@@MycologyExploration I most certainly will. I made mine today using your recipe exactly. First warmed the water up in the microwave, added the ingredients and shook it well. Then I put it in the pressure cooker for half an hour. Looks good so far. Thank you again for your help.
How long can I keep the agar plates after made? If I make a bunch and only use half can I put them in the refrigerator and use them later? How long will they stay after inoculated as well?
It's hard to put a number on that..we have kept them longer than 3 months in the fridge but we like to keep things fresh so we would transfer as moisture builds up in the petri. We now make LCs which is in my opinion the best storage method
I stole this from Myc Tyson, he puts his petris in gallon Ziploc storage bags, the kind with the double zipper for extra peace of mind. Then you can store them virtually anywhere, does not need to be refrigerated. He recently posted a video where he forgot about some for months and they were fine just sitting on a random shelf.
Another awesome video!!!
Is Braggs nutritional yeast ok? It's all I could find
Yes, it's a great brand!
Thanks for the video. When placing a 1000ml borosilicate bottle containing 500ml of MYA in a 75x, I left the cap on loose, as I didn't know if the bottle or cap would over-pressurize and blow up. When I did the second purge in prepping to sterilize, could smell the malt extract in the steam, and found gelled agar at the control valve. Upon opening the lid, discovered the upright bottle only had 300 ml of remaining agar. The bottle I used is similar. Should I have tightened the cap? I think the 75x's prepping process is more timely than it is for the pressure cooker. so maybe it's hotter longer? Any thoughts? Thank you again.
These jars are made to be screwed down completely. There are designed to handle the pressures involved and have specially designed caps for this. This should solve your problem hands down
Can you use corn syrup instead of malt extract??
Yep won't work to well tho
Is there a difference if I used brewers yeast instead of nutritional yeast?
Brewer’s yeast is a live active yeast used for making beer that is then heat-killed and turned into a dietary supplement. Nutritional yeast is a deactivated yeast grown solely for its nutritional content.
So the short answer is yes. Brewers yeast is not good for this hobby 🍄
Great video thank you! You mentioned if there is condensation in the agar dish to turn it upside down. Would it be ok for the mycelium to grow when the dish is upside down? Or is there any harm to condensation being inside the lid as mycelium is growing? Thank you!
Just wait a few days after clone or transfer to turn upside down.
no harm whatsoever and once the lid clears you can see your culture. I like the fog or condensation when either germinating or trying to grow something faster, but to see or for a culture I already like I want a clear lid...play around. no danger. I recommend parafilming the seam of the dish AND THEN micropore taping it because parafilm water micropore tape abrasion both microporous...
Stack the dishes on top of each other and the last dish use just WARM water and no agar blend. The warm water will help pull/pool the condensation to the water dish.
That way the heat transfers goes upward to the warm part. This should help the lower dishes have less to no condensation.
@@peacauve thats a waste of a sterile dish I wouldnt do that plus condensation is actually good for germination and new growth, just not for viewing, which is no problem since it goes away stored upside down
@@jakelooter5139 a waste? You just sterilize it next run
i didnt know rhyzomorphic growth is due to the kind of agar... any source?
Not so much for the expressed results of rhizomorphic growth...It's more about finding the right nutritional levels with the Malt extract or whatever it is you use for nutritional sources...The agar is the perfect agar for using as your base for your particular recipes...
Antagonistic bacteria can be useful for fungus media. Maybe not damage the fungus that you want to grow and protect from other. The most common are the ones found in raw vinegar: Acetobacter and lactobacillus. Did you make any trial of it?
This is isolation to find Streptomyces four videos
ua-cam.com/video/sg4_VK7F8PM/v-deo.html
en.m.wikipedia.org/wiki/Streptomyces
no trials and no contamination!
I was wondering what that green stuff was on the start of the bion it's the bottle on the stirrer I don't think you told us how much peptone. Thanx. AiR
Thank you!
Why not pour to petri dishes and then sterilize, rather than pour sterilized agar, and risk contamination in the process?
You might enjoy our No Pour TEK video, you pour to jars before PC.
This is what I've been doing, only I'm following the method used by the locals here in The Philippines; filling empty "pocket" sized rum bottles which are abundant here to get a proper depth of agar when the bottles are laid flat after cooling off a bit from the PC then capping off with a cotton wad, a foil wrapper and a rubber band. Cheap, easy and effective but storing them is a bit awkward 😳
Hey guys I need your help again I just made some water agar and I had some leftover how should I store my unused agar and also how can I store my agar that I poured but won’t need at this exact moment? Thank you very much.
We generally make the amounts we need for the task at hand so we don't store used agar. However in theory as long as it's 100% sterile, air tight and stored in a cool dark space it should last a very long time.
Avoiding condensation!
Stack the dishes on top of each other and the last dish use just WARM water and no agar blend. The warm water will help pull/pool the condensation to the water dish.
That way the heat transfers goes upward to the warm part. This should help the lower dishes have less to no condensation.
I will be trying this recipe tomorrow but with the addition of dextrose, as recommended by the "Magic mushroom growers guide." Have you had any positive or negative experiences using dextrose?
we do not add dextrose other than the malt extract that has dextrose.
I have worked in labs for 35 years it is Agar with a hard A!! I have never heard any colleagues call it auger see when I pronounce it auger it spells out auger the separate word with the specific meaning. It is Agar
Lol my wife gets hammered over that word! She will be pleased to read this comment 🍄
I am from the India West Bengal at the krishnagor city I am a small Mushroom farmer and, how to make a perfect and pure liquid culture
We would be happy to make an LC video sharing our recipes. It is VERY easy! It's like an agar plate in a jar without agar. Just a jar of nutrients that you drop your transfer in.
Hello, thank you so much for sharing your valuable knowledge to the community! I was just wondering if it is safe to pressure cook media bottles and any safety advices along with it.
The only things we have pressure cooked are jars made for canning and pyrex laboratory style bottles
when heating agar solution in orange cap pyrex bottles do you leave the lid cracked to prevent explosion?
No, they are made to not explode!
Have you tried using peptone in agar? I know some people use it for liquid culture.
no
Are you using 500mL of distilled water with these ingredients alone? Also, What replaces the dextrose that is being used in the #1 plate PDA recipe?
Water agar plate #1 has no dextrose only agar to eliminate contamination. It's slow growing but it works!
@@MycologyExploration thank you!
Thank you !
You're welcome!
Sorghum agar is best for rhizomorphic growth. Super simple to make. 15g of Sorghum syrup, 10g agar powder, 500ml distilled water. I add 2 to 3 capsules of activated charcoal as it deters contamination.
The closer to 110-120 degrees is best as it keeps lid condensation to a minimum. Flipping your plates upside down once slightly solidified removes any residual condensation from your agar. Water equals bacteria
Can I use barley malt extract powder? Asking because malt extract is not available in my area
if you could only find liquid malt extract, covid disruptions to supply chains. would you go by volume or weight . ie 7.6 gms or 8mls approx a tsp?
I would go by weight personally..I don't have any conversions for a liquid malt extract since I've only used dry varieties..I would imagine they would be similar but liquid is sure to have more weight than dry..Thanks for thebwuestion
@@MycologyExploration thanks for taking the time to answer my question, much appreciated
All right this is to the creators of this video I wanted to know have y'all made any tweaks to this recipe or have you kept this simple and sweet? Now I've made an additional twist to This recipe only slightly I've added a dash of honey to it roughly 3 g 💪 growth still I don't know I'm always reinventing the wheel buddy still love this recipe it's the best You don't need to add honey I just do it to do it
We love this recipes and just did another video about it! We have tried honey and it's a no go for us.
@@MycologyExploration What are you talking about? How did you use honey and why was it a no-go for you?
Not sure if it's environment or what but it just didn't provide what we were aiming for..The crazy thing about this field of study is different things work better for other peeps. That's why we love to collaborate and everyone sharing what works...It builds a strong foundation for everyone who's learning. We are so glad that our recipe has worked and look forward to hearing about any other tweaks that work for you. We are still learning everyday from our subscribers
@@MycologyExploration I wish I could send you this picture I just took so I used your recipe original nothing extra and then mycelium growth I have off of a sportprint is absolutely beautiful I took the very tip of the blade lightly scratched it and just lightly tapped the surface And a girl in a perfect circle and looks just like an eyeball I didn't even
I’ve been using 10.10.1 and seems really slow. Why would 10 to 7.5 to .25 be better?
Do a side-by-side test and find out. Drop the same isolated strain into 1 dish without yeast, another dish with .1 yeast and another with .25 yeast.
Playing with nutrient levels is key.. We used to do a 10.10.1 mix as well and have since found that using lesser amounts gives the mycelium a chance to stretch and find the nutes as it progresses
We love how the subscribers are sharing knowledge.. The channel is excited to see this become more of a community along helpful videos to simplify things.. Thanks for your input!
@@MycologyExploration Found your video here some months ago & had great success using your proportions, albeit, substituting LME with Sorghum Syrup (plus the Nutritional Yeast), as most of the PC varieties I culture dig on the Sorghum, while my Blue Meanies prefer Light Malt Extract. Just sharing, as I certainly agree about sharing our knowledge w each other. Actually, I'm waiting agar to cool presently, so just wanted to see what others had success and their adaptations. Nice! Keep up the great flow of knowledge all you fine folks & happy shrooming!
Excellent!!!
@MycologyExploration If you were going to add carbon to this formula and make it the ultimate Agar recipe, suggestions on amount of charcoal/carbon to add?
We have not tried carbon yet.
Can I do this as a “no pour” method then sterilize?
Yes, we do no pour jars now.
How much water is needed for this recipe??
All of our recipes call for 500 ml of distilled water
@@MycologyExploration thank you so much for the help 🙏😎
would adding food coloring the agar to make it "pretty" effect the recipe in anyway?
We add food coloring, it makes it easier to see the mycelium growth!!! Just add 1-3 drops max.
@@MycologyExploration thanks again for the help you guys are awesome 😎 👌
What's your process for allowing the agar to set?
room temp level surface.
Are you using 500ml water?
Yes we are...distilled water in our case
Hi!, just want to ask, is there a way or something to add in pda to make it strong enough to fight contamination?. Thanks.😀
Water agar will assist in growing without contamination. It's slow growing however there's no contamination since there is no dextrose of nutrition for the contam to feed on.
what is your contamination? potato dextrose would NOT be good for a sketchy culture because highly nutritious.
@@MycologyExploration and water agar defeats its own purpose by failing to be an impetus for growth...
@@jakelooter5139 i just saw someones work that their pda last for a month or many month but mine last up to 2 weeks, i don't know why, thats why i think they are putting something that can fight contamination.
@@titooracion413 could you explain more clearly and specifically? your comment is intriguing and Id love to help if you could give more info. any medium will "last" for growth until it is eaten, at which point mycelium stays in suspended animation waiting for more food. the culture doesnt die though and can live for as long as you dont kill it
Can I use honey instead of malt extract? I can't get my hands on any malt extract where I live.
I have never used honey but I've heard about success with it.,let us know how it turns out..I've always gotten my new on Amazon or a local brewery store
Definitely Light Malt Extract "LME"
@@MycologyExploration ive used honey in all my agar works...and it works purrr
Which other recipes did you try that this was superior to? I'm a noob but have only tried potato flakes (once and got cotton candy instead of rhizo legs). Thank you!
It was more of a matter of playing with nutritional levels until we found our sweet spot. There are sooo many different agar TEKs that we haven't tried.
I found that if pouring 25 dishes or less, 45-÷°C-48°C works great with less condensation than hotter temps.
Thanks!
Thank You for the SUPER THANKS Dave!!! We appreciate YOU and the support!
Would it be ok to add activated charcoal to this for color or would that throw it off?
We haven't tried it yet but have heard it's good for keeping contams at bay as well as giving a nice background color to find good transfer points. Let us know the tests if ya try it... Thanks for the question
@@MycologyExploration awesome, ok I'll give it a try and let you know. Thank you! x
Thank you
Your welcome!
Can you use honey as a replacement for agar?
Not for agar itself..Agar is the gelling agent that's used.
May you answer me. Whats the difference with standart pda ?
this recipe is what worked best for us.
Would the amounts just double for 1000 mL ?
Absolutely
So do you have a liquid culture recipe that's very similar?
Yes we do!
What kind of bottles are those?
For those of you who add yeast to your Agar recipe, here's a pro tip, however it's pretty gross, but obviously sterilizes during the process. Instead of going and buying nutritional yeast.....use spit. That's right just spit in your mix while mixing on the stove, it'll cook then and when you sterilize it in your PC. There's enough yeast in a tiny bit of saliva (NOT phlegm!) to work plenty. So just beforehand work up some saliva in your mouth and just lean over your pot and...a little spit.
This lesson has been brought to you by M.C.M Mossy Creek Mushrooms and Majin Buuddha Mushrooms.
How does one even measure .25g, I'm going to need a fine jewellers scale lol. Min measurement on mine is .1 but it doesn't come alive until like a gram so I find I'm overshooting it :(
Definitely have had that same issue... Spending a little extra on a good scale is worth the investment
@@MycologyExploration There are many good scales in the $25-$30 range.
How long do you PC for ?
15 to 20 minutes at 15 psi
500 ml water?
subbed. what about barley malt syrup?
We haven't tried the use of any syrups. Let us and the community know how it turns out for you and I'll do some research myself 🍄
@@MycologyExploration will do thanks.
Are you using an instapot to sterilize
Yes! It works great for small sterilization projects..If you are doing more bulk you would probably be better served with a traditional PC
@@MycologyExploration I agree completely. I was warned against the use of an instantpot as it only brings pressure to 12 psi. But, I began using it for small batches (500 ml) of agar, since it's much more convenient than dragging out my huge pressure canner. Out of approximately 300 plates, I had one small spot of contamination on a single plate recently. They definitely work well.
It's the best!
The Duo Crisp model fluctuates between 13&15 psi
i like using "Oatmeal" with this recipe
So many recipes out there.. Thanks for sharing.. Share the recipe for the community if you can.. Thanks again
@@MycologyExploration
40 grams of oatmeal soaked in 500ml boiled water for 10 minutes and filter through a fine sieve.
add 12 grams of agar powder, 4 grams of corn syrup or LME and 1/4 gram of nutritional yeast
the oatmeal makes a "slurry" you may want to warm it up in the microwave (do not boil)
add other items after reheating.
sterilize in PC for 25 minutes at 15 PSI
makes about 450ml pending on oatmeal used.
i have a preference for corn syrup & I also run it through a coffee filter to remove particulates after PCing & PC again for 10 minutes at 15 PSI.
Thank you for sharing your recipe! 🍄🍄🍄
@@MycologyExploration it's all about sharing because if it wasn't for others sharing I would need to pay $42,000 for a microbiology / mycology course :)
Isn't that the truth! 🤣🤣🤣
If I strain it will it still solidify
strain? strain what? no straining needed.
I had been using the standard agar recipe then found yours. With the new recipe the liquid is gelling up a lot more when it gets to 170 F or so as opposed to the older recipe. Is that normal? I use the powder LME and Telephone brand of agar.
I don't have that problem but it might be the agar that is being used..I have seen lots of people using that agar brand with success but I have no experience with it to compare..If you would like to try LivingJin agar that we use there is a discount by using "mycology10off" at checkout when you purchase through there website. Did it gel at a different temp before?
@@MycologyExploration @Mycology Exploration Normally it would gel when it got below 100F or lower. What happened this time is it started gelling as it got up around 170. I waited until it got to 130 before pouring, it wasn't quite like pouring molasses but was close. It did firm up so was thankful for that. Lately I've been putting charcoal in at the very end so I can see when it comes to a boil but had to hurry up the addition so it didn't mix in very well. I think I'll try a test batch and reduce the agar by half a gram and see how it turns out.
shouldnt be gelling anywhere north of 100 F
@@vectionnoitcev2836 .5 grams wont do anthing unless small quantity of liquid. dial in your procedure better it sounds poor. this formula is actually low on the AGAR scale at 15 G per L right? that is the bare minimum for gelling I believe, 1.5% of net volume. you can go way higher than that and many formulas are 2%...
@@jakelooter5139 what would be a perfect recipe for 1000ml in your opinion including your tea bags?
Why the different colors
it's easier to see the growth with color plates.
What if it's flavored nutritional yeast? 🤔😕
Thank you for your high vibes!!! Mush love!
Lol I fcked up and added 2.65 of yeast still crazy growth but next il have to add 0.25 ahah
Glad to hear it worked out!
Where can I buy that “organic dry malt extract”? All I can find is “organic LIGHT dried malt extract”... I tried Amazon and labelpeelers. Everything states “light” on the label. Any help would be appreciated! Thank you!
"Light" is what you need. As long as malt is in powder form which also means "dry" it will be fine. And if it is light or extra light, that's the right choice for mycelium work.
Exactly what @Misafir Hesap said! LMEA or MEA are great options!
@@MycologyExploration thank you for your responses on both my posts! I appreciate you very much! Mush love!
@@misafirhesap2064 thank you!!!
In the case of the fungus an sterilized media is not necessary. In fact in a rainforest nothing is sterilized. Some grows up only in cow mole. Others only in horse mole. Other where the donkey urine. Some over rotten wood. And other under the leaves of certain tree like pine. So the selectivity is determined for a bacterial culture and the nutritional needs. Studying the soround of the misellium, and the fruit foot soil or substrate and reproducing this bacterial culture, pH an nutrients is possible sprouts of spore without keeping sterilized the media during the process. The only need would be a cloth or covet to avoid fall dust in it. In fact if it is not real any mushroom cultivation would not have success. So prepare a media to transfer with proper bacterial culture make easier the success of grow up with less care. The base in common cases I think would be acetobacter, lactobacillus, some bacillus, azotobacter. With this spores of agaricales a basidiomycetes sprouts like in a grass healthy soil.
If not achieve a proper culture the problem becomes smaller things like in laboratory and hospital: mycoplasma, virus, viroid.
www.marknature.com/products/azotobacter-chroococcum?pr_prod_strat=copurchase&pr_rec_id=ce388297f&pr_rec_pid=6803070288047&pr_ref_pid=7254536781999&pr_seq=uniform
After all that the key is NOT to have a battle going on in your home.. the less the better....
Just an inquiry from the one thousand and one nights I don't get trapped my self. They have to captive me with a huge effort. I like sun and fresh air. I had remembrance of collect some boletus in a nice pine Forest and cook them with onion and some spicy like a beef... maybe is not the less better but the easiest same way... people with winter have to understand how don't need to have something to do inside of a room and just live the life...
Always a new way means effort to reach a good path...
But I swear something to go every single rain I see mushroom over unsterile cow mole. And working as a Gardener to clean from a mycelium some alive plants unsterilized is a hard work and the treatment development is a reason for study. Reach an unsterilized media with a good chance to prosper is a good way for free cultivation maybe is not a big business handled by procedure experts.
Your recipe uses about half the amount of malt extract as the most common recipes that have been floating around for years. I've recently heard the theory that less nutrient in the mixture encourages more rhizomorphic growth. Has this been proven to be true by actual scientific research? I just wonder why the most common proportions have been around so long if it has.
I've tried soooo many variations and have settled on this recipe for my personal favorite...Its ultimately subjective and anybody's journey down this path will show that lol.... Keep it simple is what I've found...Also would love for more subscribers to share some recipes if ya got some that work for you 🙌More community like...mush love
I had tomentose mycelium in all plates, still after 3-4 plate transfers, then moved to 1/4-1/3 of nutrition and they all grew rhizomorphic. So for me it's pretty clear!
That's what it's all about..playing with nutrition levels until you find what fits perfectly!
@@stephenwhitmarsh nice experiment sounds pretty standard yeah rhizomorphs are just shapes that can be assumed. tomentose is another. the concept that the myc always has to be rhizomorphic belays a fundamental misunderstanding of fungal life forms and specifically adaptability of the genus Psilocybe...
Yes I proved it correct through my own scientific research conducted in long term experiments various species many media.