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Invisibleelasticaltiger
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Cakes turning 'spongy' or 'mushy' or 'soft' after the third dunk
    #18708624 - 08/15/13 11:09 AM (10 years, 6 months ago)

This thread from a few years ago touches on this but it stops halfway through before any real answer is given.

https://www.shroomery.org/forums/showflat.php/Number/9574285#9574285

I just pulled out some cakes from a dunk, this was their third dunk getting ready for another flush. 

Usually the cakes are firm when I hold them.  When I took them out of the water I immediately noticed that they were 'mushy' and soft and gave a lot when I squeezed them gently.  They certainly weren't feeling like that when I put them into the water yesterday.

Is this normal after a few flushes?  There was also what looked like some gelatinous mycelium at the base of a large pin on one of the cakes.


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Invisiblemaddchef
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Re: Cakes turning 'spongy' or 'mushy' or 'soft' after the third dunk [Re: elasticaltiger]
    #18708732 - 08/15/13 11:43 AM (10 years, 6 months ago)

I dunno about the gelatin but mycelium will start to weaken as it nears the end of its life. Thus unless really dry, will not hold things together as tightly as it once did.


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OfflineTmethylM
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Re: Cakes turning 'spongy' or 'mushy' or 'soft' after the third dunk [Re: elasticaltiger]
    #18708739 - 08/15/13 11:46 AM (10 years, 6 months ago)

This is to be expected, after the first flush the mycelium begins to weaken (especially if spores landed on the substrate)
Meanwhile more of the substrates matter is decomposing due to enzymes exuded by the mycelium, this makes the cake less solid and more spongy.
Compare it to decomposed wood, once very hard but very soft after decomposing.

After each flush your chances of contamination increase.
Gel like material is common and harmless after dunking.


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InvisibleStygianKnight
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Re: Cakes turning 'spongy' or 'mushy' or 'soft' after the third dunk [Re: Tmethyl]
    #18708912 - 08/15/13 12:25 PM (10 years, 6 months ago)

My bet is on contams.
Myc weakens but not in a mooshy gelatin way.


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OfflineTmethylM
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Re: Cakes turning 'spongy' or 'mushy' or 'soft' after the third dunk [Re: StygianKnight]
    #18708970 - 08/15/13 12:39 PM (10 years, 6 months ago)

The gel is common and is speculated to be a mycelial defense strategy, from bacteria, which often blooms in soak water.
Would need pics to confirm or deny any contamination on his cakes.

RR has theorized about the gel, you can search his posts for further information.


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InvisibleJuiceh
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Re: Cakes turning 'spongy' or 'mushy' or 'soft' after the third dunk [Re: StygianKnight]
    #18708984 - 08/15/13 12:42 PM (10 years, 6 months ago)

IME, once a cake gets as soggy as described by the OP, its getting real close to time to toss them. Whenever I had a cake get to this stage contams soon followed.


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