Mother Spawn Petri G1

Our petri dishes are made of an MPA medium and are colonized by the mycelium of the chosen variety. These are 1st generation mycelia.

You can use them with our sterilized mycelium on grains bags or our gelled culture media.

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

Conservation

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

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

If the order contains other heavy items that could damage the boxes, we reserve the right to remove the item from the order  or add extra shipping cost to send it 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 : Variety that is large and thick. The stems are thick but tender down to the base. Very good productivity. Good preservation, good taste quality.

Elm Pleurotus : White pleurotus, rather rustic varieties. Wide and thin caps. Fast growth. Good productivity. Average shelf life.

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

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

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

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

Pleurote Pearl : small beige caps. Rustic base 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 from the Soignes Forest (South of Brussels). Grayish color tending towards brown. Very aggressive mycelium. Prefers cold and outdoor air.

Pleurote Pulmonaire: Also known as the Italian oyster mushroom, it tolerates heat well, but it can also be cultivated year-round. Very fast growth, easy to anticipate in terms of harvests. Light gray color when grown in heat to dark brown below 15°. Grows in small individual clusters rather than in bunches. Harvest young. Adapts well to different substrates, very resilient.

Pleurote Mustang: winter variety from a forest in Wallonia (South of Brussels). Grayish color tending towards brown. Very aggressive mycelium. Prefers cold and outdoor air. Resting period between the end of colonization and the beginning of fruiting of about 1 month. The caps are heavy and dense. Good productivity, but this variety requires a cold shock (less than 10°C and fruiting temperatures below 15°C).

Yellow Oyster Mushroom: 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°. Fast colonization and growth. Harvest young. Limited shelf life of a few days. Very nice visual appearance.

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

Eryngii "Kings" (pleurotus eryngii): commercial variety

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

Comb Tooth (hericium coraloïdes)

White Paris Mushrooms (agaricus bisporus)

Shiitaké 3790 (lentinula edodes): commercial variety

Shiitake 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)

Strophaire (stropharia rugosoannulata)

White Shimeji (hypsizigus tessulatus): commercial variety

Smoky gilled hypholoma (hypholoma capnoïdes)

Naméko  (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)

Juda's Ear (auricularia judae)

Shaggy Ink Cap (coprinus comatus)

Maitake (Grifola Frondosa): commercial variety

Cultivated Volvaire (volvaria volvacea)

Tiger Lentin (lentinus tigrinus)

Panelle Stiptique (panellus stipticus): bioluminescent mushroom

Polypore Versicolor (trametes versicolor)

Sulfur Shelf (Laetiporus sulphureus): a variety sourced 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.

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

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