Culture-Mothers Petri G1



Our petri dishes consist of an MPA medium and are colonized by the mycelium of the chosen variety. These are first-generation mycelium.

You can use them with our sterilized grain bags or our gel culture media

Our mycelium is produced in a laboratory to ensure its quality and the absence of any contamination. Additionally, all cultures are tested before use.

Storage

We recommend storing them in the fridge and using them within 12 months maximum. However, it is preferable to use them sooner.

We protect the petri dish bags with bubble wrap to prevent breakage during transport, but it remains a fragile product.

If the order contains other heavy items that may damage the dishes, we reserve the right to remove the item from the order or add an additional shipping fee to send it in a separate package.

Note: All warranty claims must be submitted with the dishes still sealed in their plastic within 5 days of receipt.

Variety List

Pleurote KB1: Large and thick variety. The stems are thick but tender to the base. Very good productivity. Good shelf life, good taste quality.

Pleurote de l'Orme: White oyster mushrooms, rather rustic variety. Wide and thin caps. Rapid growth. Good productivity. Average shelf life.

Pleurote Florida: Heat-resistant variety. Productive even at low temperatures (min 10°). Cluster consists of a set of small caps 3-5 cm. Color tends towards bluish-gray in cold conditions, to off-white in warm conditions. Robust mycelium.

Pleurote Prince: Cascades of small silvery gray caps turning gray-brown below 15°. Classic commercial variety. Short and thin stems. Good productivity and good shelf life.

Pleurote Blue Brat: Originally from Bratislava. Small silver-gray caps. Average productivity but rustic and resistant variety with rapid growth.

Pleurote King of Pearl: Beige-gray caps, average productivity, aggressive and fast mycelium.

Pleurote Pearl: Small beige caps. Basic rustic variety. Average productivity but adapts well to all temperatures.

Pleurote Pathfinder: Large beige fruits. Relatively fragile, but good productivity. Large tender stems. Very fine almond-scented taste.

Pleurote Soignes: Winter variety from the Sonian Forest (South of Brussels). Sea gray color tending towards brown. Very aggressive mycelium. Likes cold and outdoor air.

Pleurotes Pulmonaires: Also called Italian oyster mushroom, it tolerates heat well, but can also be grown year-round. Very fast growth, easy to anticipate for harvests. Light gray color when grown in heat to dark brown below 15°. Grows in small individual clusters rather than bunches. Harvest young. Adapts well to different substrates, very resistant.

Pleurote Jaune: Flavor and texture quite different from other oyster mushrooms. Slightly aniseed taste. Prefers temperatures >18°. The yellow color intensifies with the amount of light. Relatively fragile caps, harvest young.

Pleurote Rose: Likes heat 25-30°. Rapid colonization and growth. Harvest young. Limited shelf life of a few days. Very beautiful visual appearance.

Black Pearl: A cross between an oyster mushroom and eryngii.

Eryngii "Kings" (pleurotus eryngii): Commercial variety

Lion’s Mane "PomPom" (hericium erinaceus): Commercial variety

Comb Tooth (hericium coralloides)

Champignons de Paris Blancs (agaricus bisporus)

Shiitaké 3790 (lentinula edodes): Commercial variety

Shiitaké 3782 (lentinula edodes): Variety more suited to pasteurized substrates, with a straw base

Reishi Red (ganoderma lucidum)

Reishi Noir (ganoderma sinense)

Reishi Lingzhi (ganoderma multipleum)

Stropharia (stropharia rugosoannulata)

Shimeji Blanc (hypsizigus tessulatus): Commercial variety

Hypholome à lames enfumées (hypholoma capnoides)

Naméko (pholiota nameko): Commercial variety

Chestnuts (pholiota adiposa): Commercial variety

Pioppino (agrocybe aegerita)

Elm Oyster (hypsizygus ulmarius): The true elm oyster, a bit more complex to produce than pleurotus ostreatus

Pied-Bleu (lepista nuda)

Enoki Doré (flamulina velutipes)

Wood Ear (auricularia judae)

Shaggy Mane (coprinus comatus)

Maitake (grifola frondosa): Commercial variety

Paddy Straw Mushroom (volvariella volvacea)

Tiger Sawgill (lentinus tigrinus)

Stiptic Panus (panellus stipticus): Bioluminescent mushroom

Turkey Tail (trametes versicolor)

Chicken of the Woods (laetiporus sulphureus): Variety from a mushroom harvested by us in a forest in Louvain-la-Neuve (Belgium), growing on a cherry tree trunk. Preferably cultivated on semi-buried logs.

Morille Noire (morchella elata): Saprophytic variety of French origin

Cordyceps Militaris (cordyceps militaris): Excellent variety from Kaizen Cordyceps in England