Auto-SummaryA post discussing mushroom cultivation and extraction yields was found, with a detailed yield of 452 grams of dried fungal material from 20 liters of gel, equivalent to 1083 milligrams of pure crystalline psilocybin and 45 milligrams of psilocin. The post also mentions alternative methods for growing and extracting psilocybin, including using H2O2 and submerged cultures, with potential for improved yields and reduced space requirements. The post concludes with a discussion on the potential for higher yields and stronger psilocybin content in mycelial tissue compared to mature mushrooms.
Just found this old thread, surprised it got so little attention.
Nibin said: I wouldn't eat a soggy mycelial mat either.
The mats could be dried out.
There was a more detailed thread here http://www.shroomery.org/forums/showflat.php/Number/7680813#7680813
cubensis works fine too, this was the yeild
Quote: After incubation for 52 days at 24 centigrade in the dark, there are obtained 452 grams of dried fungal material, i.e. 22.6 grams per litre from a batch of 20 litres. The active substance is obtained from the fungal material in the manner described in Example 3. Yield: 1083 milligrams of pure crystalline psilocybin and 45 milligrams of psilocin.
This was from a 6% malt extract gel (with other additives). So just over 1gram of actives were produced, if your typical cube is 1% actives this is equivalent to 100g of dry cubes from 20L of gel. So this is like 5g of dry cubes per litre of gel. If you are putting 100ml in a half pint jar you could be getting the equivalent of 0.5g dry cubes in each.
This 0.5g per jar might not sound a lot but remember the jars can be totally stacked up, so less room needed, and of course less maintenance and additional equipment is needed etc.
I also wonder if many actives were lost during extraction. The yeild was 450g dry material which I equated to 100g dry cubes, so you could say the myc is only 1/4-1/5th as strong as the fruits. But if extraction was not efficient more would have been got (you could be eating the dry myc). Maybe there are other studies using the same extraction from fruits so you could get a better idea. e.g. if they got 450g dry cube fruits and got 2g actives then we could estimate the myc as, being half as strong as the fruits.
The studies talk of up to 10% sugar content so we might get more per litre. Also you could fit 200ml in a half pint jar so would this double the yeild?
I can see no real info about the ratio of surface area to volume. I would guess the more area the better.
If the H2O2 method really does work (I would have guessed it is too risky for contams) then there are loads of options due to no heating being needed. You could fill 2L PET soda bottles, fill them with about 1L and put them on their side to maximise exposed surface area, plug up the pouring hole with filter material. You could get 5L water containers and dump half the water out and pour in a concentrated malt mix with H2O2, this would minimise exposure to air. Some people have reported bottled water as being pretty clean to begin with. The concentrated sugar syrup could be boiled up really well, with no need to heat the final container (PET cannot withstand the heat).
If surface area ratio to volume is not so important we can grow upright. As the gel is easy and cheap to make you might get a better yeild from the same container. e.g. the study got 22.6g per litre of dry myc, I would guess they used a large surface area so you could expect 22.6g from your 2L bottle rested on its side with 1L. But if you could get say 30g from the same 2L bottle with 2L of gel in it, standing up with a smaller surface area, then it might be better. You have dropped your biological efficiency, but you get more yeild in the same space, and the upright bottles would be easier to store. The extra sugar cost is minimal.
Some sort of stackable trays could also be used, or 25L beer fermentation buckets. If contams were an issue even with H2O2 then the container could be the sterilization chamber as there is no need to PC. I suggested this before as ways of doing bulk LC or to fractionally sterilze non-exploding grains like RGS.
You would have a submersible stainless steel element in a fermentation bucket, put the ingredients in and boil it directly in the bucket with the lid on, and a filter. You have an injection port it is one giant 25L agar plate. There are many ways to do this, some home brewers can call these "keggles", where they convert beer kegs to kettles. YOu can buy ready made ones http://www.vinotheque.ca/english/equipment/equipment.cfm?equipment=294&category=Beer%20brewing%20equipment . You could make a clear window to keep an eye on it while growing. Many fermentation containers are translucent. This would be discrete enough too as you could tell people it is just beer you are brewing, you could brew beer alongside it to keep up appearances if needed. You can get brew belts and brew mats for homebrew which heat to cubensis incubation temps (if you need heating at all).
Here is another thread though http://www.shroomery.org/forums/showflat.php/Number/4085512
Quote: The mycelial tissue was found to produce psilocybin without having to go through the fruiting process... Even through the mycelial tissue grown from the Mexican species contained only half as much psilocybin (0.1-0.2% of dry weight) as the mushrooms did, high yields (20g/liter) along with the easy and rapid cultivation of mycelial tissue more than compensated for the lower psylocybin content
half as much would be fine by me.
BUT
Quote: The submerged culture produced the highest amounts of biomass, followed by the surface cultures on soft agar (0.2%). But under both conditions the mycelia did not produce measurable amounts of alkaloids.
but they harvested after only 14 days, it may take longer for the actives to develop, many report stronger fruits from longer colonisation times. Tamp did grow stones and was active. It would be very easy to harvest sclerotia too.
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