Note: To use pure cultures you must have suitable equipment, some knowledge and skill.
A mycelium pure culture is obtained by germinating spores on a culture medium, in this case the base is agar.
By selecting the right mycelium, one eventually obtains a potent strain, or, productive mycelium.
The pure culture can be delivered in 2 ways.
As slant culture in culture tube:
- Stable for a few months in the refrigerator (4°C).
- Less susceptible to contamination (contamination with other organism) due to the narrow opening
- Intended for further cultivation
- Requires some skill.
As culture in petri dish:
- Few weeks to keep in refrigerator (4°C).
- Intended for further cultivation.
- Very suitable for direct inoculation of sterilized grain.
24 Items
Mycelium Reinculture Agaricus subrufescens on Agar
Mycelium axenic culture Agrocybe aegerita (pioppino) on agar
Mycelium pure culture Coprinus comatus on agar
Mycelium Pure Culture Flammulina velutipes, Enoki mushroom, Velvet shank
Mycelium Pure Culture Ganoderma applanatum, Artist's bracket, Artist's conk
Mycelium Pure Culture Ganoderma curtisii
Mycelium Pure Culture Ganoderma lucidum, Lingzhi, Reishi mushroom
Mycelium Pure Culture Grifola frondosa, Hen of the woods, Maitake
Mycelium Pure Culture Hericium erinaceus, Lion's mane, Bearded tooth mushroom
Mycelium Pure Culture Hypsizygus tessulatus, Beech mushroom, Shimeji mushroom
Mycelium Reinculture Lentinula edodus (Shiitake)
Mycelium Reinculture Macrolepiota procera
Mycelium Pure Culture Pleurotus ostreatus
Mycelium Pure Culture Pleurotus ostreatus Wild Strain
Mycelium Reinculture Pleurotus ostreatus without sporeless
Mycelium Pure Culture Pleurotus columbinus
Mycelium Pure culture Pleurotus pulmonarius
Mycelium Pure Culture Pleurotus citrinopileatus
Mycelium Pure Culture Trametes versicolor
Mycelium Pure Culture Pleurotus eryngii
Mycelium Pure Culture Pholiota nameko
Mycelium Pure Culture Pholiota adiposa
Mycelium Pure Culture Stropharia rugosoannulata
Mycelium Reinculture Aspergillus oryzae (koji) Mycelium Reinculture Aspergillus oryzae, better known as koji, is a versatile fungal culture that plays an important role in various fermentation processes. This culture has been used for centuries in Asian cuisine and is essential for making flavorful and healthy foods such as soy sauce, miso and sake. Appli...
