Liquid mycelium cultures are generally used to inoculate sterilized grains for the production of "whites" or "inoculums," which in turn are used to inoculate fruiting substrates such as straw or wood chips.

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

Liquid cultures are supplied in 10ml syringes, which can inoculate several jars or grain bags (between 1 and 6 kg). They consist of a nutrient liquid and mycelium.

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

Before use, shake the syringe well to disperse the mycelium as evenly as possible in the liquid. We intentionally leave a small air bubble in the syringe to facilitate dispersion.

We recommend washing your hands with soap and water 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 container and inject the desired amount of liquid.

The more liquid you add, the more mycelium there will be and the faster colonization will occur.

Storage

Mycelium in liquid culture has a very good preservation capacity. 

The preservation of mycelium in liquid culture in hermetically sealed syringes offers a long shelf life.

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

List of Varieties

Oyster Mushrooms (Pleurotus spp.)

KB1 Oyster Mushroom
Variety with wide and thick caps, with fleshy but tender stems down to the base. Very good productivity and regular fruiting. Excellent shelf life and taste quality appreciated fresh.

Elm Oyster Mushroom
Rustic white oyster mushroom, with wide and thin caps. Fast growth and good productivity. Average shelf life, but very reliable in cultivation.

Florida Oyster Mushroom
Heat-resistant variety, productive from 10 °C. Fruits in clusters of small caps (3–5 cm). Bluish-gray color when cold, off-white in warm conditions. Robust and tolerant mycelium.

Prince Oyster Mushroom
Classic commercial variety producing cascades of small silvery gray caps. Short and thin stems. Good productivity and very good shelf life, darker color below 15 °C.

Blue Brat Oyster Mushroom
Strain originating from Bratislava, with small silvery gray caps. Average productivity but excellent hardiness. Fast growth and good resistance to changing conditions.

King of Pearl Oyster Mushroom
Beige-gray caps, homogeneous appearance. Average productivity compensated by very aggressive and fast mycelium. Interesting for short cycles.

Pearl Oyster Mushroom
Rustic basic variety with small beige caps. Average productivity but great thermal adaptability. Reliable and versatile strain.

Pathfinder Oyster Mushroom
Large beige fruitings, relatively fragile but very high quality. Wide and tender stems. Fine and fragrant almond taste, highly appreciated in cooking.

Sonian Oyster Mushroom
Winter variety originating from the Sonian Forest (Belgium). Gray-brown color, very aggressive mycelium. Likes cold and outdoor air, well suited for winter cultivation.

Lung Oyster Mushroom
Also called Italian oyster mushroom. Tolerates heat well while remaining cultivable year-round. Very fast growth, fruits in small clusters. Very resistant and adaptable to many substrates, to be harvested young.

Mustang Oyster Mushroom
Winter variety originating from a Walloon forest. Dense and heavy caps, gray-brown color. Very aggressive mycelium, requiring a marked cold shock (< 10 °C). Good productivity but with a post-colonization rest phase of about one month.

Yellow Oyster
Distinct flavor and texture from other oysters, slightly aniseed taste. Prefers temperatures > 18 °C and good light for intense color. Fragile caps, to be harvested young.

Pink Oyster
Thermophilic variety (25–30 °C) with very rapid growth. Spectacular visual effect, ideal for niche markets. Short shelf life, early harvest recommended.

Hybrids & related

Black Pearl
Hybrid between oyster mushroom and eryngii. Combines thick and firm flesh with good productivity. Strong commercial potential.

Eryngii “Kings” (Pleurotus eryngii)
Classic commercial variety. Very fleshy stem, firm texture and delicate taste. Highly valued in gastronomy.

Hericiums

Lion’s Mane “PomPom” (Hericium erinaceus)
Commercial variety with dense and compact fruiting. Good yield and manageable cultivation. Texture reminiscent of seafood, highly appreciated.

Comb Tooth (Hericium coralloides)
Highly branched fruiting, coral-like appearance. Delicate and rarer variety. High gastronomic and aesthetic interest.

Edible & medicinal mushrooms

Agaricaceae and related

White Button Mushroom (Agaricus bisporus)
Essential reference for mushroom cultivation. Stable and standardized production. Wide culinary use.

Shaggy Ink Cap (Coprinus comatus)
To be harvested young before liquefaction. Fine texture and delicate taste. Fragile product but highly appreciated fresh.

Lentinula / Lentinus

Shiitake 3790 (Lentinula edodes)
Reliable commercial variety. Homogeneous and regular fruiting. Good taste quality.

Shiitake 3770 (Lentinula edodes)
Strain better suited for log cultivation. Vigorous growth and more tolerant fruiting.

Tiger Lentin (Lentinus tigrinus)
Ornamented cap and firm texture. Culinary and visual interest. Can be cultivated on wood.

Ganoderma

Red Reishi (Ganoderma lucidum)
Reference in mycotherapy. Classic shelf-like fruiting. Widely used for its polysaccharides and triterpenes.

Black Reishi (Ganoderma sinense)
Medicinal profile close to lucidum. Milder flavor. Good alternative for cultivation.

Reishi Lingzhi / Antlers (Ganoderma multipileum)
Spectacular branched fruiting bodies. Highly sought after for “antlers” shapes. Medicinal and decorative use.

Strophariaceae

Stropharia (Stropharia rugosoannulata)
Very good mushroom for cultivation on mulch or chips. Productive and hardy. Good interest in agroecology.

Hypsizygus

White Shimeji (Hypsizygus tessulatus)
Commercial variety. Crunchy texture and hazelnut flavor. Compact fruiting bodies.

Elm Oyster (Hypsizygus ulmarius)
The “true” elm oyster. Large fruiting bodies. More technical cultivation than Pleurotus ostreatus.

Other culinary species

Smoky-gilled Hypholoma (Hypholoma capnoides)
Small forest mushroom. Mild and pleasant taste. Niche culinary interest.

Nameko (Pholiota nameko)
Japanese commercial variety. Characteristic gelatinous texture. Highly appreciated in Asian cuisine.

Chestnut (Pholiota adiposa)
Golden brown caps, hazelnut flavor. Reliable commercial variety. Good cooking firmness.

Pioppino (Agrocybe aegerita)
Brown cap, long and firm stem. Intense and aromatic taste. Highly appreciated by chefs.

Wood Blewit (Lepista nuda)
Characteristic purple color. Strong floral aroma. Mostly winter production.

Golden Enoki (Flammulina velutipes)
Long stems, crunchy texture. Used raw or cooked. Cultivation possible under controlled conditions.

Judas's Ear (Auricularia judae)
Gelatinous texture. Widely used in Asian cuisine and pharmacopoeia. Good dry preservation.

Maitake (Grifola frondosa)
Fruiting in large clusters. Highly sought commercial variety. High culinary and medicinal interest.

Cultivated Volvariella (Volvariella volvacea)
Asian tropical mushroom. High-temperature cultivation. Tender texture and delicate taste.

Polypores & special species

Stiptic Panellus (Panellus stipticus)
Bioluminescent mushroom. Scientific and educational interest. Not intended for food production.

Turkey Tail Polypore (Trametes versicolor)
Well known in mycotherapy. Rich in polysaccharides. Wood cultivation.

Sulfur Polypore (Laetiporus sulphureus)
Strain derived from a local sample in Louvain-la-Neuve on cherry tree. Bright yellow caps, tangy taste. Preferably cultivated on semi-buried logs.

Exceptional species

Black Morel (Morchella elata)
Saprophytic variety of French origin. Highly sought after in gastronomy. Still a technical and experimental culture.

Cordyceps militaris
Excellent strain derived from Kaizen Cordyceps (England). Regular and well-pigmented fruiting bodies. High value in mycotherapy and functional products.