Mackload said:

so if I understand that Koji is some wild sample or just dirty spores you're cleaning up? so cool to see the process

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Nichrome said:

Mackload said:

so if I understand that Koji is some wild sample or just dirty spores you're cleaning up? so cool to see the process

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Might call it a landrace. It is from some traditional koji rice from Japan. There are several species of Aspergillus present there in those dishes and a wide variety of expression. The "germ plates" were agar blanks I added kernels of the rice to. I'm just separating out the colonies I find. The white stuff typically has a citric taste and is better at converting starch to sugar which is why the white is typically used for sake. The green ones have more of a umami taste. I expect W1 and W3 will be very similar to each other and W2 ought to be unique from those two. It grows different and the spores are chunkier and more prolific which is especially visible under the lens. That one has almost a golden pigment to the spores. The other two white ones in the photo are pretty standard for white koji and have crystal clear spores.

Very few people in this world have bothered to "isolate" koji species. Almost all of it is still kept and grown traditionally. I am happy about that. Cultural traditional usage tends to preserve diversity.

Koji type aspergillus species as I understand it are rarely ever found in the wild and the places they have been found in the wild are within proximity to places it has been traditionally cultivated for food purposes. Supposedly it may be an ancient aspergillus flavus which lost the gene or adapted to not produce toxin.

Turning into gongylidia for humans. A fine example of rapid evolution to adapt to co-existentialism.

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Nice job spacebear. Make sure to keep some spores, and those are definitely clone worthy gorgeous fruits.

Feels good donut?

Mackload said:

Nichrome said:

Mackload said:

so if I understand that Koji is some wild sample or just dirty spores you're cleaning up? so cool to see the process

---

Might call it a landrace. It is from some traditional koji rice from Japan. There are several species of Aspergillus present there in those dishes and a wide variety of expression. The "germ plates" were agar blanks I added kernels of the rice to. I'm just separating out the colonies I find. The white stuff typically has a citric taste and is better at converting starch to sugar which is why the white is typically used for sake. The green ones have more of a umami taste. I expect W1 and W3 will be very similar to each other and W2 ought to be unique from those two. It grows different and the spores are chunkier and more prolific which is especially visible under the lens. That one has almost a golden pigment to the spores. The other two white ones in the photo are pretty standard for white koji and have crystal clear spores.

Very few people in this world have bothered to "isolate" koji species. Almost all of it is still kept and grown traditionally. I am happy about that. Cultural traditional usage tends to preserve diversity.

Koji type aspergillus species as I understand it are rarely ever found in the wild and the places they have been found in the wild are within proximity to places it has been traditionally cultivated for food purposes. Supposedly it may be an ancient aspergillus flavus which lost the gene or adapted to not produce toxin.

Turning into gongylidia for humans. A fine example of rapid evolution to adapt to co-existentialism.

---

Oh snap, not a psychedelic mushroom, I see. For pure research purposes or food related?

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AspectOfTheCreator said:

APE on coir. Spawned 1:3:0.5. Not quite done colonizing but looking pretty damn beautiful nonetheless.

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Yep I love this phase



But I hate summer, almost stepped on this guy when I woke up today, it was pissed.

Nichrome said:

Nice job spacebear. Make sure to keep some spores, and those are definitely clone worthy gorgeous fruits.

Feels good donut?

Mackload said:

Nichrome said:

Mackload said:

so if I understand that Koji is some wild sample or just dirty spores you're cleaning up? so cool to see the process

---

Might call it a landrace. It is from some traditional koji rice from Japan. There are several species of Aspergillus present there in those dishes and a wide variety of expression. The "germ plates" were agar blanks I added kernels of the rice to. I'm just separating out the colonies I find. The white stuff typically has a citric taste and is better at converting starch to sugar which is why the white is typically used for sake. The green ones have more of a umami taste. I expect W1 and W3 will be very similar to each other and W2 ought to be unique from those two. It grows different and the spores are chunkier and more prolific which is especially visible under the lens. That one has almost a golden pigment to the spores. The other two white ones in the photo are pretty standard for white koji and have crystal clear spores.

Very few people in this world have bothered to "isolate" koji species. Almost all of it is still kept and grown traditionally. I am happy about that. Cultural traditional usage tends to preserve diversity.

Koji type aspergillus species as I understand it are rarely ever found in the wild and the places they have been found in the wild are within proximity to places it has been traditionally cultivated for food purposes. Supposedly it may be an ancient aspergillus flavus which lost the gene or adapted to not produce toxin.

Turning into gongylidia for humans. A fine example of rapid evolution to adapt to co-existentialism.

---

Oh snap, not a psychedelic mushroom, I see. For pure research purposes or food related?

---

Both and then some. Everything from dinner to chelating iron. Good food for dogs too.

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Baba Yaga said:

Haven't run a standard cube for a while.

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