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shroomov
Stranger
Registered: 11/14/16
Posts: 3
Last seen: 7 years, 2 months
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Questions about cakes, contaminations and more
#23832689 - 11/14/16 03:35 PM (7 years, 2 months ago) |
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Hey guys!
I have been reading this board for a while now, since his first grow months ago, and found it really helpful regarding many things about cultivation. Now I am on my second grow, have cakes already pinnin&with fruits, and I am wondering whether those cakes are acceptable and safe, as I found some slight contamination on some of them (although on an nearly-completely colonized cake, therefore stalled in the sides or on the perlite, but not sure if affecting the surface/the fruits) as well as found some fruits to look healthy but strange in certain way and I am not sure of whether those are affected/unsafe or it is just mutations/growth conditions.
There are 5 different cakes, therefore pictures of each of them are posted with questions and comments.
Cake 1:

There are a few tiny dark spots on the surface of the cake, they have been present for a while and do not look like they are expanding; does not look like mold contamination, might be bacteria?

Yellowish liquid close to a black spot, looks like bacteria;

The bottom side of the cake, under the perlite, also looks a bit yellowish, bacteria I guess?

Side of the cake

The yellow spot shown before, in the side of the cake

Top of the cake, showing the small black spots from before; are those actually affecting the mushrooms in any way?


This cake has shown to have a contamination of black pin mold (Rhizopus, NOT black, ugly Aspergilius nigra) for a while, that I tried to erradicate spraying H2O2 but most of it, not on the surface, survived and expanded; the surface is clean, though. Is it affecting the fruits in any way?


The pin mold is not the main worry about this cake, anyway; in the sides of it there is a slight yellowish tone, just by the areas that look moldy; is it wrong to guess this is bacteria (and as before, how does this affect the fruits, being just on the walls and the bottom of the cake, and not on the surface?) Might the guess be wrong, and this be yellow mold?



Cake 2:

Cake looks reasonably fine, although most mushrooms are growing on the sides. After taking the pictures, the cake has been taken out of the case and left on another support inside the bag in order for those mushrooms to have free space to grow.


Only thing about this cake seems to be a very slight pink-ish tone on the perlite on the bottom of it; after taking the cake out, this was removed with a sterilized knife. Would that have affected the mycelium or the fruits in any way, being present only on the perlite, and in such low density?

Cake 3:

This cake has developed a slight green mold contamination on the bottom and one of the sides. It began on the bottom, where the perlite stands (only on the perlite), and expanded extremely slowly (first appeared over 2 weeks ago) upwards, on places where mycelium did not colonize. I know that green mold is not one of the dangerous kind, although, is this probably going to affect fruits in some way?

Many mushrooms trapped on the sides on this cake aswell


Two more detailed pictures of the surface; there is a small, black spot on the surface of this cake aswell; same as in the first cake, and same wonders. Also, there are some weird shaped mushrooms in the bottom left corner, heading back towards the cake, instead of upwards. Is this a bad sign, or just fruits going crazy?


Green mold shown on one side (this one close to the surface on that side). Gloves not used to pick this cake, although hands sterilized. It is possible to appreciate some white fuzz on the base of some mushrooms (not only in this cake); is this mold, or is it my guess of it being possibly caused because of too much CO2/poor FAE?


Cake 4:

This cake is the main one worrying me; it presents a weird area in one of the corners, which looks like something "burnt" the cake in that place. What could be the cause of it? A black spot as before can be seen on the right of the cake in the picture above. Same wonders.

Sides of the cake

On the bottom of this cake there is quite some yellowish tone/liquid and a few black spots, only present on the perlite. This looks bad, although it visually seems to only affect the perlite. Is this affecting the fruits?


Side

Fruits on this cake; they look weird in my guess, as they have a slight white "dust" on their caps, or a white-ish tone. Might I just be paranoic about the cake and that fact might be normal and fruits unaffected, or is this cake over?

Overlay is present on this cake. (Is it?)

Sides show a really strong white, is this dense mycelium, or is it any kind of contamination?



Cake 5:

I think those mushrooms look fine, although I wonders if the white tone on the top side of the stalk is normal. This can be seen on one fruit to the middle right of the picture, which changes from a darker tone to a white on top of the stalk.


A few mushrooms also show a bit of peeling. Is this normal/due to growth conditions (some mushrooms "crash" with the plastic bag when they are inside, might be due to that), or is it a bad sign? The mushroom shown here is analyzed below.

Fuzzy white on the stalk of some mushrooms. Same question as before; caused by CO2/any other growth condition, or bad sign?

Anything suspect there, or is this just dense mycelium?


Bottom of this cake is specially clean, and even has mushrooms growing from the perlite

Here can be seen the peeled mushroom mentioned above:

The bottom of it has been cut to reveal the interior of the stalk; is there anything suspect?

Curiosity, some weird mushrooms from the bottom of the cake:

Mushroom from this cake peeled to reveal the interior.
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Some details to mention: cakes have been grown normally except in a very low temperature, one or two days extremely low (close to 0ºC). After that they have been put at a higher temperature (around 10-15ºC), and by then started to pin, although pins were growing extremely slow. Moved them to a room with higher temperature afterwards, and pins started to grow normally as well as pins developed on cakes which had none of them. H2O2 has been used (sprayed) on the cakes when something suspicious appeared (as the pin mold on the cake which still has it). H2O2 has been used very intensively on one of the cakes, the one showing the "burnt" corner. Cakes are sprayed once/twice a day now, and they are ventilated twice/three times a day.
Edited by shroomov (11/15/16 11:32 AM)
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: Questions about cakes, contaminations and more [Re: shroomov]
#23832701 - 11/14/16 03:39 PM (7 years, 2 months ago) |
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h2o2 is for cobweb mold, but if you have cobweb you dun fucked up and shouldn't be misting with h2o2 you should be tossing and starting over the right way. h2o2 damages mycelium spraying it willy nilly hinders performance. you seem to have experienced the built to fail grow kits, that's typical results. do it yourself. this is a cultivation forum if you need help with kits contact the manufacturer. there's vast resources here. click my link in the signature below this post for starters. welcome to the shroomery, don't use SWIM here you'll get flamed for being a noob. someone who is you can just go ahead and say I my etc...
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shroomov
Stranger
Registered: 11/14/16
Posts: 3
Last seen: 7 years, 2 months
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Re: Questions about cakes, contaminations and more [Re: bodhisatta]
#23832977 - 11/14/16 05:12 PM (7 years, 2 months ago) |
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Quote:
bodhisatta said: h2o2 is for cobweb mold, but if you have cobweb you dun fucked up and shouldn't be misting with h2o2 you should be tossing and starting over the right way. h2o2 damages mycelium spraying it willy nilly hinders performance. you seem to have experienced the built to fail grow kits, that's typical results. do it yourself. this is a cultivation forum if you need help with kits contact the manufacturer. there's vast resources here. click my link in the signature below this post for starters. welcome to the shroomery, don't use SWIM here you'll get flamed for being a noob. someone who is you can just go ahead and say I my etc...
Hey, thanks for your input!
I am concerned that highly concentrated H2O2 can damage mycelium, that is why I sprayed with much under 1% H2O2, 3% at most. It might have damaged the mycelium on that cake with the weird corner, unless it is because of a bacteria or something, but I did also spray the last cake which is fruiting like crazy.
Something I did not mention is that those kits are not grow kits sold by a manufacturer; those kits are constructed by myself, and the only thing that was bought already done was the colonized grain. I am looking forward to do everything by myself the next time, but I don't think the kits are the problem.
In any case, do you think that those mushrooms that fruited there are safe to eat, or should absolutely all the kits (or certain kits) be thrown?
Thanks for your answer and advice! I will also take a look to the post you mention in your signature
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shroomov
Stranger
Registered: 11/14/16
Posts: 3
Last seen: 7 years, 2 months
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Re: Questions about cakes, contaminations and more [Re: shroomov]
#23835166 - 11/15/16 11:26 AM (7 years, 2 months ago) |
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Any opinions/answers about this? 
Also, now that I think... is it possible for the yellowish liquid present in some cakes to be enzymes from the mycelium getting stressed either by the pin mold/green mold or by the extremely low temperature and then the temperature change?
Edited by shroomov (11/15/16 11:27 AM)
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tripaholic88
Entheogen and Canna Enthusiast

Registered: 10/19/15
Posts: 170
Last seen: 5 years, 5 months
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Re: Questions about cakes, contaminations and more [Re: shroomov]
#23835240 - 11/15/16 11:44 AM (7 years, 2 months ago) |
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when i see yellow water its usually just mycelium piss
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: Questions about cakes, contaminations and more [Re: tripaholic88]
#23835245 - 11/15/16 11:46 AM (7 years, 2 months ago) |
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Mycelium piss isn't a thing. They're metabolites. Metabolites are fighting contamination and rarely from thermal stress above 90F sort of stuff.(which also encourages bacteria anyway)
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