Making mycelium flexible - part 2


#1

After the last experiment, another rule popped in my head.

The more flexible you want your mycelium, the more flexible your substrate has to be.

Gelatin base:
Batch 1:

  • 100 ml distilled water
  • 2 g agar
  • 2 g rye flour
  • 1 beer yeast pill
  • 0.2 g dry yeast
  • 2 tsp crystal sugar
    Cook this mixture for more then 30 minutes to make it sterile.

Batch 2:

  • 100 ml distilled water
  • 2 g agar
  • 2 g corn flour
  • 1 beer yeast pill
  • 0.2 g dry yeast
  • 2 tsp crystal sugar
    Cook this mixture for more then 30 minutes to make it sterile.

Dough base:
Batch 3:

  • 30 g rye flour
  • 2 tsp crystal sugar
  • a little agar agar
  • bit more than 0.5 g dry yeast
  • 1 beer yeast pill
    Cook some distilled water to make it sterile and pour some in to the mixture untill you get a doughy texture. Sterile the whole dough by preparing it au bain marie for more than 30 minutes.

Batch 4:

  • 30 g corn flour
  • 2 tsp crystal sugar
  • a little agar agar
  • bit more than 0.5 g dry yeast
  • 1 beer yeast pill
    Cook some distilled water to make it sterile and pour some in to the mixture untill you get a doughy texture. Sterile the whole dough by preparing it au bain marie for more than 30 minutes.

When cooled off:

Batch 1
Batch 2
Batch 3
Batch 4

Updates after one week

Batch 1
Batch 2
I already picked out the bad pieces and made it sterile again.
Batch 3
Batch 4

Updates incoming

Last batches of the first experiment are still growing.


#2

What do you mean by this?

FYI the green fluff is full of spores (say, the “seeds” of the fungi) and these are often launched into the air when you touch the green fluff. We never open experiments that are green contaminated in our lab, we just throw them out immediately. Otherwise our room is dirty forever with spores and every future experiment will contaminate until we disinfect the whole place with bleach. I would advise you to do the same.


#3

Thanks I’ll keep that in mind!