Liquid Culture Syringes G1

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

You can also use them with our sterilized grain bags 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 deliberately leave a small air bubble in the syringe to facilitate dispersion.

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

List of Varieties

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 silver-gray caps tending towards brown-gray 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 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). Grayish brown 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 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. 

Pleurote Mustang: winter variety originating from a forest in Wallonia (South of Brussels). Grayish 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 below 15°C. 

Yellow Oyster: flavor and texture quite different from other oyster mushrooms. Slightly aniseed taste. Prefers temperatures >18°C. 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

Volvaire Cultivée (volvaria volvacea)

Lentin tigré (lentinus tigrinus)

Panelle Stiptique (panellus stipticus): bioluminescent mushroom

Polypore Versicolor (trametes versicolor)

Polypore Soufré (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

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

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