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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Oysters, coffee grounds, and liquid culture
    #990809 -

I have some oyster liquid culture (note: not spore solution). Growing oysters on coffee grounds has interested me and I just started drinking coffee again, so it's appropriate to try it.

I'm thinking I could probably get away with direct innoculation of the grounds with liquid culture? Any comments? If none, I'll try it :smile:

I'm also curious as to what the mushrooms metabolize caffeine into....or are traces of caffeine present in the mushrooms? I seem to recall someone saying that the mushrooms do actually take on a slight coffee odour and taste -- is this true, or is it just their close proximity to a fairly strong smell that conjours up this notion?

TIA.

-psyco


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It may look like a button mushroom right now, but wait until you see how it grows!

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Re: Oysters, coffee grounds, and liquid culture [Re: psyconaut]
    #1013839 -

It should work for you. Liquid inoc. on to coffe ground has worked for me. Good luck!



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Listen! Do you smell something?

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Re: Oysters, coffee grounds, and liquid culture [Re: r05c03]
    #1013865 -

I've also been told you should use fresh grounds? I'm guessing the acidity is good....

I'd pondered stockpiling coffee grounds for like a week....

-psyco


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It may look like a button mushroom right now, but wait until you see how it grows!

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Re: Oysters, coffee grounds, and liquid culture [Re: psyconaut]
    #1013996 -

Hrmmm...I doubt the acidity is good. Most mushrooms do better in a slightly alkaline substrate. If you've ever had bacterial contams, you'll notice how the mycelium has trouble colonizing areas where a lot of bacterial growth has occured. Frequently, this is because the bacteria acidify the substrate to a point where the mushroom is unable to survive. I wonder what the pH of fresh coffe grounds is, anyway?

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Re: Oysters, coffee grounds, and liquid culture [Re: Gao]
    #1014036 -

Black coffee has a pH of about 5. Stamets' supplemented formula generally has a pH of about 5.5-6.0 according to GGMM.

I will admit that oysters like substrate that's midly basic (7.5-8.5pH)....but then you've got things like shiitake that relish slightly acidic conditions for mycellial growth and even more acidic conditions for fruiting (in the range of pH4.5!). Heck, even oysters are acidic by the time they get to fruting.

-psyco


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It may look like a button mushroom right now, but wait until you see how it grows!

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Re: Oysters, coffee grounds, and liquid culture [Re: Gao]
    #1015296 -

No man. Bacteria do not like acid conditions, and when populations of bacteria start getting high enough to make condition acidic they start limiting their own growth. Fungi do much better in acidic conditions than do bacteria. One way to cut down on bacterial contams in agar when you are isolating strains is to a lower the pH to 4 or 5. The fungi will grow faster than the bacteria under those conditions.


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Listen! Do you smell something?

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Re: Oysters, coffee grounds, and liquid culture [Re: r05c03]
    #1016550 -

that only occurs when they make it too acidc. what species are you growing on arar at ph 4? not to say that you're wrong but that i'm now confused.


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Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it.
If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.

Edited by concretefeet (11/02/02 07:15 PM)

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Re: Oysters, coffee grounds, and liquid culture [Re: canid]
    #1017812 -

I do not grow on agar at pH 4 I isolate. I work with the fungus that causes take-all on wheat, Gaeumannomyces graminis var. tritici. You isolate strains from infected roots. When you do this you have to deal with lots of contaminants. Aside from using antibiotics, a cheap way to do this is use acidified water agar. The low pH and nutrient inhibit bacterial growth, but the pathogen usually has enough energy to grow into the agar and at that point you can isolate pure cultures and start using normal agar recipies.

Bacteria may acidify things to a certain degree, but I do not think that most of them can acidiy substrates very far below what fungi are capable of. Fungi natuarally acidify substrates during nutrient acquisition. Bacteria do however produce may other compounds that inhibit fungal growth.


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Re: Oysters, coffee grounds, and liquid culture [Re: r05c03]
    #1019900 -

Haha, well, you think you know some shit...

I lied in my bio, I'm not a researcher, I'm a student who works in a lab and wishes he was a researcher. I do however work on Lactobacillus species, which super acidify their medium. You're right tho, most inhibition of fungal growth in bacteria infested regions is from bacterial metabolites. I remember my boss telling me about the old days of screening for wild yeasts by using an acidified medium, which excluded bacteria. Thanks for schoolin'!

Gao

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Re: Oysters, coffee grounds, and liquid culture [Re: psyconaut]
    #1020431 -

In reply to:
I'm also curious as to what the mushrooms metabolize caffeine into....or are traces of caffeine present in the mushrooms? I seem to recall someone saying that the mushrooms do actually take on a slight coffee odour and taste -- is this true, or is it just their close proximity to a fairly strong smell that conjours up this notion?




I'm not sure what the metabolic product is,but the mushrooms do break down the caffeine.So I doubt that the mushrooms become caffeinated!

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Re: Oysters, coffee grounds, and liquid culture [Re: aural]
    #1032468 -

Caffeinated mushrooms would be kinda fun ;-)

I just innoculated this morning's coffee grounds with some fairly old yellow oyster culture. We'll see what happens.

-psy


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It may look like a button mushroom right now, but wait until you see how it grows!

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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