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Offlinegroovyentrances
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Porcini Koji (Fungi on Fungi) * 1
    #28210737 - 03/02/23 09:06 AM (10 months, 22 days ago)

Just wanted to share this fun project from a little while back. Koji (aspergilus oryzae) grown on porcini mushrooms. I have this crazy idea of using a mushroom koji to fertilize mushrooms/use as part of a substrate. The nutrient bioavailability of koji is hugely beneficial as a plant fertilizer + it has enormous anti bacterial properties that could be helpful in mushroom cultivation. I’ve grown hundreds of pounds of koji on every different substrate you could imagine and have never lost a batch to bacteria, the mold is just that resilient and tough.



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Offlinebw86
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Re: Porcini Koji (Fungi on Fungi) [Re: groovyentrances]
    #28213771 - 03/04/23 08:58 AM (10 months, 20 days ago)

so you grow the koji as a soil amendment?


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Offlinegroovyentrances
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Re: Porcini Koji (Fungi on Fungi) [Re: bw86]
    #28214093 - 03/04/23 12:29 PM (10 months, 20 days ago)

Negative, grow for culinary use (miso, shoyu, other ferments etc) BUT know folks that use it as a fertilizer. Definitely grown as grain base I feel like it would be useful addition to mush substrate but I think brown on mushrooms may also provide some nutrition. Just a thought, yet to test it


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Offlinebw86
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Re: Porcini Koji (Fungi on Fungi) [Re: groovyentrances]
    #28216065 - 03/05/23 03:19 PM (10 months, 18 days ago)

cool man thank for sharing.
Koji is used to make some of my favorite beverages and liquids. Also responsible for some major brewery contaminations. (Bourbon county)
Do you eat those koji inoculated mushrooms or whats the next step?


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Offlinegroovyentrances
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Re: Porcini Koji (Fungi on Fungi) [Re: bw86]
    #28219607 - 03/07/23 07:35 PM (10 months, 16 days ago)

Isn’t it wild how versatile one organism is? A friend of mine has a sake brewery which, of course, uses koji as the base and I used to use the sake lees in a lot of different ways also. Great for burying veggies in to ferment, starting bread, amazake, etc.

But with this porcini koji, I mixed with h20, salt, and barley koji and fermented at 60C for a couple months to make a sort of porcini soy sauce if you will. Was super delicious!


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