Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!
I've read in several posts about a "peroxide dunking" technique for keeping bacteria at bay. Can anyone describe this procedure for me or give me a link somewhere? I didn't find a tek on the shroomery or in the posts for this procedure.
-------------------- everybody's got something to hide, except me and my monkey
"peroxide dunking" is a disinfecting/cleaning technique. It consists on creating a diluted solution of h2o2 (peroxide) and h2o (water), followed by a mycelium dunk in that solution for a period of time. The element ratios may vary, depending on the peroxide concentration. If you use the 3% variant, it should be 1 portion of peroxide to 10 portions of water (1:10). The dunking process should last between 24h to 48h but it can be done in less time if the contamination is small. After the dunk, you can place the cakes on the terrarium. I normally use a relatively large and clean tupperware with a secure cover. Anyway, i don't think peroxide dunk is the best suitable process to fight bacteria. You should use bleach dunk instead, the process is exactly the same but the ratios are different because bleach is much a stronger disinfectant, you can use 1:100 (bleach:water) or 1:200 (bleach:water) ratio depending on the strength of the contamination. Just don't mix bleach and peroxide, they form a bubbling reaction when mixed.
many living cells, including fungi, have an organelle in there cells called a peroxisome, that produce an enzyme that decomposes hydrogen peroxide into water and oxygen. (Hydrogen peroxide may be one of the wastes produced by cellular respiration - so there's gotta be a way to digest it...)
Right. Just to add that mushrooms have a more complex structure than most occurring contaminants and can break down h2o2 in water and oxygen because of that enzyme. Bacteria has a similar enzyme, that's why it's so hard to fight off sometimes. Anyway, of course the enzyme production is limited and mycelium can also subside if the exposition to that medium takes too long. Also, the concentration of the medium (h2o2) plays a role in the whole equation.