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Millet is by far the cleaner grain and i lose little to endogenous contaminants.
The wheat however is annoyingly bad for several contaminants. The first is a pennicilium or blue mould that appears from the grain embryo several days to a week after sterilisation Its is very clear tha the contaminant is originating in the grain itself and not from air or inoculum
(I am using mycobags or glass spawn jars not quart jars BTW )
I have not been able to control this contaminant successfully despite some hardcore sterilisation protocols such as Soak 12 -24,precook, sterilise at 121 psi for 1 hour Soak 12 -24,precook, sterilise at 121 psi for 2 hours Soak 12 -24,precook, sterilise at 121 psi for 3 hours (caramelised the grains) Soak 12 -24,added bleach,precook, sterilsie at 121 psi for 2 hours Soak 12 -24,add bleach, precook, sterilse at 132 psi for 1 1/2 hours
all to no avail - contamination rates just cannot be lowered to acceptable levels. This grain must be FILTHY sad thing is when wheat works ist works a treat but some batches just get a nasty and persistent flush of contam. The effect of different grain batches is very pronounced, either most work or none do from a bag. It is not uncommon for me to get 100% contamination rates in batches from wheat. My early successes with it keep me coming back to work with it again. Rye grain is not nearly as available in Australia as wheat and when i have tried it i found it to have even higher rates of contamination (no not higher than 100% just more batches!)
the other species of contam is the one that bothers me more as the blue mould seems to be killed off more often by the higher end sterilising protocols this other mould is very persistent and seems specific to wheat
its starts as tiny white flecks on a grain kernel. the flecks then spread quickly over a couple of days to many of the grains, qucikly engulfing all uncolonised substrateThe mycelium is not well developed - that is to say it has barely any visible mycelium - it just expresses istelf of the surface of the grain as spots Its is not strongly inhibitory of mushroom mycelium but ruin the grains for further transfer and i am unaware of any health risks that may be associated with exposure
I have now given up on wheat again as a grain medium and will be pursueing Milo (sorghum) as an alternative spawn substrate with no doubt new contaminants to deal with. Rye grass seed seems suprisingly free of contaminants?! i certainly was not expecting that