Liquid Culture Jars G1 250 ml

Advanced level:

If you are a beginner, it is better to start with our ready-to-grow kits or our grain myceliums.

250 ml jars equipped with a filter, an injection port, and a magnetic bar for use with a magnetic stirrer.

Liquid mycelium cultures are generally used to inoculate sterilized grains for the production of "blanks" or "inoculums," which in turn are used to inoculate fruiting substrates such as straw or wood chips. They consist of a nutrient liquid and mycelium.

You can also use them with our sterilized grain bags or our gelled culture media.

The mycelium is second generation: the first generation is the selection on petri dish, followed by multiplication in liquid culture. These liquid cultures are generally used to produce grain mycelium, which in turn will be used to inoculate other grains or a final fruiting substrate.

Our myceliums are produced in the laboratory to guarantee their quality and the absence of any contamination. Furthermore, all cultures are tested before being used.

Usage

The small magnet at the bottom of the jar is used to mix and homogenize the liquid before sampling with the syringe.

If you do not have a magnetic stirrer, you can simply gently shake the jar by swirling the liquid to break the mycelium into small pieces and distribute it throughout the liquid.

Cleanliness: We recommend washing your hands with water and soap before each laboratory handling, as well as wearing gloves. Work in the cleanest possible environment to limit the risk of contamination.

Clean the injection area with 70° alcohol, as well as the syringe tip. Unscrew the cap and screw on the needle.

Insert the needle into the jar, and tilt the jar so that the needle comes into contact with the liquid.

Take and inject into the substrate of your choice.

Note: We guarantee the purity of our strains and cultures. This type of culture is not intended for beginners. We do not guarantee the final success of the cultures, which mainly depends on your ability to master the different cultivation steps according to best practices.

Varieties

When ordering, we invite you to indicate the list of chosen varieties in the comments during cart confirmation. You can also send them to us by email

Pleurote KB1 : Wide and thick variety. The stems are thick but tender down to the base. Very good productivity. Good preservation, good taste quality.

Pleurote de l'Orme : White Pleurotes, rather rustic varieties. Wide and thin caps. Fast growth. Good productivity. Average preservation.

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

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

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

Pleurote King of Pearl : Beige-gray colored 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-flavored taste.

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

Pleurote Pulmonaire: Also called the Italian oyster mushroom, it tolerates heat well but can also be cultivated year-round. Very fast growth, easy to anticipate 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 Mustang: winter variety originating from a forest in Wallonia (South of Brussels). Grayish mar color tending towards brown. Very aggressive mycelium. Likes cold and outdoor air. Rest period between the end of colonization and the start of fruiting of about 1 month. The caps are heavy and dense. Good productivity, but this variety requires a cold shock (below 10°C and fruiting temperatures under 15°C).

Yellow Oyster : flavor and texture quite different from other oysters. Slightly aniseed taste. Prefers temperatures >18°. The yellow color intensifies with the amount of light. Relatively fragile caps, harvest young.

Pink Oyster: likes heat 25-30°C. Rapid colonization and growth. Harvest young. Limited storage of a few days. Very beautiful visual appearance.

Black Pearl : Cross between a variety of oyster mushrooms and eryngii.

Eryngii "Kings" (pleurotus eryngii): commercial variety

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

Comb Tooth (hericium coraloïdes)

White Button Mushrooms (agaricus bisporus)

Shiitake 3790 (lentinula edodes) : commercial variety

Shiitake 3782 (lentinula edodes): variety better suited to pasteurized substrates, with a straw base

Red Reishi (ganoderma lucidum)

Black Reishi (ganoderma sinense)

Reishi Lingzhi (ganoderma multipleum)

Stropharia (stropharia rugosoannulata)

White Shimeji (hypsizigus tessulatus) : commercial variety

Smoky-gilled Hypholoma (hypholoma capnoides)

Nameko (pholiota namékos) : commercial variety

Chestnuts (pholiota adiposa) : commercial variety

Pioppino (agrocybe aegarita)

Elm Oyster (hypsizigus ulmarius): the true elm oyster mushroom, a bit more complex to produce than pleurotus ostreatus

Blue Foot (lepista nuda)

Golden Enoki (flamulina velupites)

Judas's Ear (auricularia judae)

Shaggy Ink Cap (coprinus comatus)

Maïtaké (Grifola Frondosa): commercial variety

Cultivated Volvaire (volvaria volvacea)

Tiger Lentin (Lentinus tigrinus)

Panelle Stiptique (panellus stipticus): bioluminescent mushroom

Turkey Tail Polypore (Trametes versicolor)

Sulfur Polypore (Laetiporus sulphureus): variety from a mushroom harvested by us in a forest in Louvain-la-Neuve (Belgium), growing on a wild cherry trunk. Preferably cultivate on semi-buried logs

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

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

Storage

Store in the fridge (2-4°). Keep from freezing.

For optimal results, use the jars quickly after receiving them. Store them in their original packaging and preferably in a clean secondary container. There is no expiration date. Gradually the mycelium will thicken, making the liquid more difficult to use. Furthermore, the mycelium may lose vigor, and the risk of contamination increases over time. If the filter is wet, it may lose filtration capacity and cause contamination.

We advise you to open the bag and work in the cleanest possible environment, preferably with a laminar flow hood, glove box, or with a blowtorch.

The jars are protected in a sealed bag. Opening the bag in a non-sterile environment generally leads to contamination.

Note: We guarantee the purity of our products. This type of culture is not intended for beginners. We do not guarantee the final success of the cultures, which mainly depends on your ability to master the different cultivation steps according to best practices.

Transport

We protect the jars 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 boxes, we reserve the right to remove the item from the order or to add an additional shipping fee to send it in a separate package.

Note: All warranty claims must be submitted with the jars still sealed in their plastic within 2 weeks following receipt.