metalhead said:

that's what i would like to do but where i live and find my morels there is a foot + of snow on the ground

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AcidHorse said:

It should, but like I pointed out to Mycelio and Parathesia, it might be a better idea to get the leaf litter and twigs branches and forest debri from where you find morels growing in your favorite spot, an exact location/spot square foot in the woods where you found a morel or morels.
In these spots there is most likely a microbe that lends a hand at helping to form larger sclerotia, plus the possibility that small plants are also
utilized by the morels. But lets assume there is a microbe and try that. Then of course do another experiment with the small seedling plants as a last ditch attempt.

I've seen in Mills' lab photos, in the trays of morels, there were small plants somewhat like young fiddleneck ferns sprouting up.

If you look these photos over really good you'll see what I'm talking about.


Look in the trays on the top shelf, there is a plant.

In the tray on the right side, you'll see a plant.

Light? I wonder why?

On the left side in a tray a row back there are seedlings popping up.

The thing is there must be a bacteria inbetween these plants and morels, and if the bacteria could be fed without plant nutrients would the
morels grow their sclerotia just the same?

Yet Mills still has to accomplish this feat, getting morels to grow in clumps...

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Just in case you didn't notice the further modifications to my first post

Remember to expand the pictures! to see the enlarged view.

metalhead said:

i was thinking about it. did you read the thing about mills propogating a special microbe in the lab on petri dishes to get fruiting bodies?

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Quote:

it says sterilize not pasturize?

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AcidHorse said:

He eludes to pasteurization, but confirms it on the preparation of the trays.

So when he talks about sterilization he must mean just the containers and not the substrate.

Quote:

it says sterilize not pasturize?

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where at?

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metalhead said:

AcidHorse said:

He eludes to pasteurization, but confirms it on the preparation of the trays.

So when he talks about sterilization he must mean just the containers and not the substrate.

Quote:

it says sterilize not pasturize?

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where at?

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600 one-gallon starter bags of substrate are prepared by hand, with a layer of wheat on the bottom and compost on top. The bags are wheeled into a walk-in steel chamber, where they're sterilized to kill organisms that might hinder the growth process

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AcidHorse said:

metalhead said:

AcidHorse said:

He eludes to pasteurization, but confirms it on the preparation of the trays.

So when he talks about sterilization he must mean just the containers and not the substrate.

Quote:

it says sterilize not pasturize?

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where at?

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600 one-gallon starter bags of substrate are prepared by hand, with a layer of wheat on the bottom and compost on top. The bags are wheeled into a walk-in steel chamber, where they're sterilized to kill organisms that might hinder the growth process

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where did you get this information?

From MSU? From the patent?

or an article written by someone else other than Gary Mills himself?

aaaaaaaaaaaaah! They did lie or mislead who ever wrote that. Its misleading or misinformation.

It should be "pasteurized" to kill bad organisms and leave good organisms unaffected. Read about the oyster mushroom pasteurization teks.

135°F - 140°F or something like that. Anything over 140°F kills off good organisms that hinder trichoderma, and trichoderma comes back with a vengeance.

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Quote:

from searching articles on the internet this one as from an interview with mills and berglund(haha that's funy that's my last name)there was a copy of that article here on the shroomery i can't find it again though and yeah they lied. what do you think the mostlikely canidate for that microbe is?

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AcidHorse said:

He's also growing black morels too, not just these; based upon what someone said about the morels they bought from them.

And its too hard to tell between rufobrunnea and esculenta, they look very much alike. And there isn't enough information on the characteristics of rufobrunnea to tell if its a type of yellow morel or a black morel, and the odor test is the only way to be sure.
Black morels are virtually odorless. Yellow morels are faintly a sweet rusty smell, and half-free are sort of like this yet a little more stronger and pungent when aged. And the test has to be done on freshly picked morels.

M. tomentosa and M. elata ( or classic black morels, even on the east coast) are odorless when fresh.

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