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DeadPhan



Registered: 05/05/04
Posts: 5,260
Last seen: 4 years, 2 months
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How do no pour agar jars that I've cooked, and never opened, get contaminated?
#18915223 - 10/01/13 09:23 AM (10 years, 3 months ago) |
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So, I had like 6 jars I never inoculate a few weeks ago, as I was waiting on spores n planned to save them for the new spores I was getting. They all were contamed. However, all the jars I ad inoculated from the same cook, which are growing out mycelium, are all clean. Is it just that eventually overtime it will contam?
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Big Gulps! Alright! Well, See ya later! And if i claim to be a wise man, well, it surely means that i dont know!
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Habadashery



Registered: 10/05/10
Posts: 937
Loc: Washington State
Last seen: 3 years, 1 month
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Re: How do no pour agar jars that I've cooked, and never opened, get contaminated? [Re: DeadPhan]
#18915260 - 10/01/13 09:33 AM (10 years, 3 months ago) |
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I think RR said it best, sterilization at 250, 15psi for a 90min is basically "ultra pasteurization". To really kill everything completely its more like 24 hours at those temps. I don't know if he just meant grain, but it makes sense to me that it would be for everything.
What kind of filter you got on the lid? Its suprising what a spore can find its way around and into.
Should always use whatever you have cooked asap. This happened to me a few times with agar and grain jars. Sometimes you don't have time or are waiting on something to come in the mail or whatever and you get antsy :p
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DeadPhan



Registered: 05/05/04
Posts: 5,260
Last seen: 4 years, 2 months
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Re: How do no pour agar jars that I've cooked, and never opened, get contaminated? [Re: Habadashery]
#18915480 - 10/01/13 10:33 AM (10 years, 3 months ago) |
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I have unaltered lids upside down. So no filter. That's what really baffles me
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Big Gulps! Alright! Well, See ya later! And if i claim to be a wise man, well, it surely means that i dont know!
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bodhisatta 
Smurf real estate agent



Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: How do no pour agar jars that I've cooked, and never opened, get contaminated? [Re: DeadPhan]
#18915592 - 10/01/13 11:00 AM (10 years, 3 months ago) |
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Quote:
RogerRabbit said:
Quote:
maddchef said: I never did quite understand why excess water causes bacteria.
It's because the mushroom mycelium can't colonize it. Any uncolonized food is going to get taken by some organism. Sterilization is never complete, but simply a window to get the grains or whatever colonized. RR
Like said above. There's a window that you have to let the myc colonize. We cook to give the myc the window but something else will eventually take that over.
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