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OfflineDabadava
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Registered: 02/22/21
Posts: 8
Loc: Croatia Flag
Last seen: 1 day, 53 minutes
Mycelium Based Food
    #27281097 - 04/25/21 06:51 AM (11 days, 1 hour ago)

I am planning to start experimenting with Aspergillus oryzae and Rhizopus oligosporus on one side and Pleurotus or some other fast colonizing mushroom strain. I'm just a little bit worried about workspace and contaminations. Is it possible to work with molds and mushroom strains in the same space or should I stick just to one of them? :confused:
My space is a 40sq m (430 sq feet) basement separated into lab, incubation, and growing room.
The plan is to grow aerial mycelium in small chambers and also lc mycelium and make some mycelium meat.:crazy2:


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InvisibleJake McBaked
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Re: Mycelium Based Food [Re: Dabadava]
    #27282783 - 04/26/21 04:29 PM (9 days, 16 hours ago)

I have a couple friends that have gotten into using Koji/Aspergillus oryzae with batches of miso going in their basement. Between their experiences and what I've read from Sandor Katz in their book "The Art of Fermentation" is that when you work with Koji it gets everywhere (presented as a benefit if you do a lot of Koji projects). I have no experience with Koji myself but I would definitely keep that in a seperate area of my house. I think ultimately your own clean technique and ability to partition seperate space in your basement could make it possible but probably a lot of work.


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OfflineDabadava
Za-gor-te-nay
Registered: 02/22/21
Posts: 8
Loc: Croatia Flag
Last seen: 1 day, 53 minutes
Re: Mycelium Based Food [Re: Jake McBaked]
    #27283901 - 04/27/21 03:06 PM (8 days, 17 hours ago)

Yea, I hope if I grow koji in an lc that will apparently eliminate spores in the air. Or am I wrong?
Probably the more issues with spores I could expect with rhizopus in monotub chamber. Thing is that chamber will be sealed and in darkness to prevent fruiting and make it behave like it's in substrate with high CO2 to suffocate it and grow aerial mycelium, and humidity to keep the turgor pressure great so it can rise.
I’m completely experimenting here and any suggestions would be much appreciated!


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InvisibleJake McBaked
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Re: Mycelium Based Food [Re: Dabadava] * 1
    #27284276 - 04/27/21 09:55 PM (8 days, 10 hours ago)

If these books aren't already on your radar or in your collection def check out:
"Koji Alchemy" by Jeremy Umansky & Rich Shih
"The Noma Guide to Fermentation" by Rene Redzepi & David Zilber
"The Art of Fermentation" & "Wild Fermentation" by Sandor Katz
The Art of Fermentation is a much more valuable source of knowledge and concepts than Wild Fermentation but Wild Fermention has lots of good techniques, recipes, and info as well!


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Mushrooms, Mycology and Psychedelics >> Advanced Mycology

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