Mother Spawn Petri G1

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

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

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.

Storage

We advise you to keep them in the fridge and use them within 12 months maximum. However, it is preferable to use them sooner.

We protect 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 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 boxes still sealed in their plastic within 5 days of receipt.

List of Varieties

Pleurote KB1 (p. ostreatus): 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 (p. ostreatus): White oyster mushrooms, rather rustic varieties. Wide and thin caps. Fast growth. Good productivity. Average preservation.

Pleurote Florida (p. ostreatus): Heat-resistant variety. Productive even in 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 (p. ostreatus): Cascades of small silver-gray caps tending towards brown-gray below 15°. Classic commercial variety. Short and thin stems. Good productivity and good preservation.

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

Pleurote King of Pearl (p. ostreatus): Beige-gray colored caps, average productivity, aggressive and fast mycelium.

Pleurote Pearl (p. ostreatus): small beige caps. Basic rustic variety. Average productivity but adapts well to all temperatures.

Pathfinder Oyster (p. ostreatus): large beige fruits. Relatively fragile but good productivity. Large tender stems. Very fine almond-flavored taste.

Soignes Oyster (p. ostreatus): excellent Belgian oyster variety from the Soignes Forest (South of Brussels). Light beige color (20°C) to brown (12°C). Very aggressive mycelium. Good productivity. Excellent flavor. Good commercial potential.

Lung Oyster : Also called the Italian oyster, it tolerates heat well but can also be cultivated all 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.

Oyster Mustang (p. ostreatus): a winter variety from a forest in Wallonia (South of Brussels). Gray-brown 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°. Rapid colonization and growth. Harvest young. Limited preservation to 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 coraloides)

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-gill hypholoma (hypholoma capnoides)

Nameko (pholiota namekos): 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

Blewit (lepista nuda)

Golden Enoki (flamulina velupites)

Judas's Ear (auricularia judae)

Shaggy Ink Cap (coprinus comatus)

Maitake (Grifola Frondosa): commercial variety

Cultivated Volvariella (volvaria volvacea)

Tiger Lentin (lentinus tigrinus)

Stiptic Panellus (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 cultivated on semi-buried logs

Black Morel (morchella elata): saprophytic variety of French origin

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