MYCELIUM MORPHOLOGY: how to select healthy mycelium when breeding mushrooms

[@damonwilks8799]

Hahaha ive literally found myself coming back to this video a few times over the last two years. Extremely informative. Still helps me today.

[@dnacreations96]

Your videos are very informative and simple to follow! You explain very throughly!!! I truly appreciate you and what you do for the mush community!!! 💗💫

[@Marlene5018]

He is my favorite KZbinr, i been learning a lot from him 🥰

[@roberttomsiii3728]

Thank you for all the detail and professionalism in your work. I can see you take pride in the quality of the products you produce and provide.

[@theDanWshow]

Best video I have found on analysing mycelium growth. Thanks. I would love to know how to select the best growth from single spore and multi spore plates. I can't find a video for that on your playlist. Thank you. Keep up the good work.

[@FreshfromtheFarmFungi]

thanks for watching I may do this soon! 🍄❤️

[@compsigh9275]

@@FreshfromtheFarmFungi Please do! :)

[@toddwmac]

Thanks Gary. Growing out my 1st culture and spore plates now and wondering what exactly it is I'm starting to see. This video is exactly what I needed...as usual. Anytime you want to talk us through what you are seeing in your dishes, please do! Appreciate your efforts!

[@jevonte-vb2pu]

Man you`ve been like an anthology of possibilities. You are a true nerd of mycology. I look forward to your videos.

[@stephenmowbray6987]

Saying it and saying it now! You're probably one of the best explanations and multiple areas of mycology. I've been in the industry going on 10 years And it makes me happy to see good explanations being brought forth to the public. So thank you 🙏🙏

[@Swift-cd9dd]

chantrelle requires a host tree to fruit (Pine or birch) (Symbiosis) and you would need the soil bacteria (Endos, Ectos and so on) for this for the symbiosis to occur..finding chantrelle in the forest would provide the soil then isolate the individual bacteria then inoculate the roots of a compatible tree with bacteria then ur spawn and give it a cuple years.

[@rachelc1231231]

Gary you are the best! thank you for sharing your knowledge in such detail.

[@bobblew8530]

I think the orange stuff is staff. Apparently 30% of us are long term carriers. Breath and skin. If you still get pimples as an adult you might be a carrier and have to be extra careful. I'm up in winter park

[@aaronramsden1657]

Loving these informational videos, really interesting!

[@richardboyd6756]

Paul Stamets talks about mycelium having superior beneficial effects when it comes to consumption of certain mushrooms. My question is… Is there a way to isolate the mycelium for consumption without dealing with separating from a substrate? Like a substrate that easily separates from the mycelium.

[@FreshfromtheFarmFungi]

I think there will always be a “substrate” even air

[@MicahYaple]

Hey Gary, where can we find that mycelium chart from the beginning of the video? Thanks for the info!

[@FreshfromtheFarmFungi]

This chart is standard in many mycology/microbiology texts but here is a link to a detailed article with further descriptions. www.sciencebuddies.org/science-fair-projects/references/interpreting-agar-plates

[@Jaxer4]

THANK YOU!!!

[@noahbean100]

i think theres a setting to focus the camera better, anyways super happy i found your channel

[@ElPresidenteKhan]

Super awesome. Thanks for posting this. Now I know I have a few plates that came out great!

[@MushroomMedic]

3:40 if theres yeast particles that are present from sediment at the end of your pour, is that a negative? seems to me it was sterilized the same as the rest of the agar mix and its just build-up but im not sure

[@Knowledge213]

When transferring away from bacterial contamination, how do you know when your mycelium is truly clean?

[@FreshfromtheFarmFungi]

Watch our video on “colors of mycology a look into selective and differential medias” that is a broad overview but there are confirmatory methodologies involving agar, sampling from liquid broths and you can use microscopy as well.

[@marshallwages5035]

Awesome videos, i love all the information you share.

[@FreshfromtheFarmFungi]

thanks for following along! MUSHLOVE

[@dougsmith7580]

Do you reuse the Petri dishes ? Will they stand up to the heat of pressure cooking ? I made some agar dishes but I’m not too sure about them, luckily I bought some pre made Petri dishes I can use for comparison. So far this new hobby has been a lot of fun. Thanks for all your info, I like your teaching style.

[@FreshfromtheFarmFungi]

I don’t reuse these ones they are one-time use but they make glass ones like these amzn.to/3YH0exw and also they make plastic pp5 ones that can be re-used

[@dougsmith7580]

@@FreshfromtheFarmFungi ….. Thank you. I appreciate your help.

[@justinspell3132]

Would love a vid on actives

[@FreshfromtheFarmFungi]

can you elaborate

[@KingFergus]

The video really wasn't about selecting healthy mycelium it was more about recognizing contamination.

[@danielsigursson6215]

Great tips. Thanks for sharing.

[@highlandmary33]

Ohhhh… “Cottony Colony”. What a great name for a mushroom biz! (😂 Every time you say “cottony” the Buff in you shows.)

[@maciej.ratajczak]

Does mycelium ever grow IN agar and not ON it?

[@risottoingiallo3448]

Hi, I have a question, I'm trying to grow lions mane in agar, the recipe for nutritious agar that I used is this: 500 grams of water, 10 grams of agar agar gel and 15 grams of honey. and the mycelium of the lion's mane is very slow and always remains in the same place while the original sample continues to grow, forming the typical hair of the mother mushroom. what could I do? Did I do something wrong? ah, I'm keeping it at a temperature of 24.5 degrees celsius

[@FreshfromtheFarmFungi]

it may be too sugary, try to reduce the amount of honey maybe even 1g

[@risottoingiallo3448]

@@FreshfromtheFarmFungi so for 500ml of water i just need to use 1 gram os honey?

[@PatchCornAdams723]

I have never had any luck with agar. For some reason, it just never seems to grow properly. I have used the potato flake agar recipe in the past, so I guess that's where I've gone wrong.

[@FreshfromtheFarmFungi]

You can buy prepoured plates I would suggest doing this to see what consistency it should be ideally and then work backwards 👍 Agar is a very useful tool

[@anushapeelonah703]

Hi Gary!! Thanks for your videos. How can i differentiate between white mold and the mushroom mycelium on an agar plate?

[@FreshfromtheFarmFungi]

growing them out to fruit is the surest way - also, dna testing and microscopy. Also, molds like trichoderma and penicillium turn colors and have a distinctive odor. The skill comes with time

[@anushapeelonah703]

@@FreshfromtheFarmFungi Thanks Gary! From your knowledge , can white mold develop like aerial mycelium?

[@MissBlackMetal]

THANK YOU, Gary, for this indispensable video!!! I inoculated my first agar plates a few days ago, and was surprised at the growth I was seeing: very cottony, very raised/tall, but very white... I've only ever seen the gorgeous, Instagram-worthy agar plates with more of a rhizomorphic growth style, so I was getting worried. I was pretty sure mine was mycelium rather than mold (since it's pure white) or bacteria (since I can see the fine hyphae and it's raised off the agar so much), but this video helped me to be 100% sure. I also really appreciate you showing us that chart that visually describes types of mylecial growth on agar!!! I'll be printing that one off, too 😁 I always learn so much from each of your videos -- please keep doing what you're doing! You're a priceless boon to the mycological community! 💕

[@sayuas4293]

How do I differentiate between white contamination and mycelium? I put a piece of sclerotia on an agar plate and something white is growing from it but very very slowly. It does not have those lines like on oyster plates.

[@FreshfromtheFarmFungi]

it is difficult to tell but usually mold will sporulate on the dish after a couple weeks. Mycelium will remain white or pin. It will become more apparent with experience

[@MrJohnnyWheeler]

I'm extremely interested in the chanterelle culture. Do you have anything available to purchase? I live in Oregon and would like to get them reestablished in the wild here.

[@FreshfromtheFarmFungi]

I had one going for a few months but it eventually died off, I started some new cultures this past week so keeping fingers crossed Ill have some for the fall 👍

[@MrJohnnyWheeler]

@@FreshfromtheFarmFungi I'm gonna try the cordyceps on live crickets and mealworms. I got the culture going and the crickets should start breeding soon. They've been out of mealworms.

[@caseys9108]

Won't the chanterelle need exposure to tree roots to fruit? Do they not have a mycorrhizal relationship with tree roots?

[@FreshfromtheFarmFungi]

There is very little known about the mycorrhizal relationship with Chanterelles and trees. I believe it is possible to cultivate them with the proper environmental factors - beneficial bacteria, tree exudates and temperature fluctuations - although, to my knowledge no one else is cultivating Chanterelle mushrooms successfully.

[@paul.phillips]

@@FreshfromtheFarmFungi That would be an interesting video series if successful!

[@lxldigvijaylxl]

one question for your if i select a good fruiting body of cordycep to clone it what are the chance to that clone culture is fruit same as previous one

[@FreshfromtheFarmFungi]

Digvijay Chauhan cordyceps will degrade/senesce quickly from one generation to the next so it is very likely the clone will have mutations in the genome and produce variable results and degrade over time. This is why breeding or using freshly cultivated genetics is so important for cordyceps 👍🏻

[@lxldigvijaylxl]

@@FreshfromtheFarmFungiyes now i learn little little through your videos ..keep share your work it help

[@HighTeaWithTheQueen]

How do we prevent contamination? I have a flowhood, I pc the agar solution. The only thing I'm unsure of is the Petri dishes are sterile or not. There's no sterile sign on the bags.

[@FreshfromtheFarmFungi]

you need to use sterile dishes - if you are using glass then you can sterilize using a pouch or foil.

[@reidnorton6794]

Could you take a transfer from a clean area on those plates with bad spots and possibly get clean growth? Or is that unlikely?

[@FreshfromtheFarmFungi]

maybe if it’s from contamination then you want to take from the leading edge where you can verify it’s clean

[@bobbyhill1013]

Have you tried pouring more agar on top and letting the mycelium come through leaving the contaminant behind

[@sayuas4293]

Did you ever manage to fruit the chanterelle? I really like that mushroom but I heard its impossible to farm.

[@FreshfromtheFarmFungi]

it hasn’t fruited yet but there is mycelium growing - it may take a long time for it to become established (years or decades)

[@sayuas4293]

@@FreshfromtheFarmFungi What are you growing the mycelium on? Just grain in a jar? I heard it needs a living tree or something to bond with. But maybe that is not true.

[@mikehancho1613]

Hey Gary Ive got a new flow hood coming where is a good place to set up one at home? How clean does the work area need to be?

[@FreshfromtheFarmFungi]

kzbin.info/www/bejne/rpDNXoKAma2Fi9E this video might help

[@nick-ht3cn]

I was wondering why my wine cap was taking so long.

[@jasonknight5045]

great vid! more contam please, love to see it

[@PlanetEarthExploration]

SOOOO Good! Thank you!!!

[@FreshfromtheFarmFungi]

Thanks for following along! MUSHLOVE

[@mianeubert-eddy9984]

Hi. Do you have any studies or research you could share on morphology and growth rate. trying to determine if there's a way to quantify subjective data like texture like cottony versus floccus, branching etc. currently doing it through visuals but it's not a reliable method

[@FreshfromtheFarmFungi]

I don’t know of any correlation but I can research more

[@user-jn7nf6xu8l]

hi Gary!) I have a question for you - I have many petri dishes seeded with bio-materials (mushroom mycelium) and I store them in a refrigerator at a temperature of 3 degrees Celsius. Is this a normal temperature and how long can they be stored like this? and another question - there is an opinion that it is better to fill the mycelium on petri dishes with glycerin - is this so? I would be very grateful to you for advice?

[@FreshfromtheFarmFungi]

it will work well for most varieties- there are some strains out there that people claim to be effected by cold (golden oyster, pink oyster) I have stored them at cooler temps without issues but maybe 3C is tip toeing the line. Glycerin is good good for long term storage for deep freezing because it replaces the water inside the cells.

[@tyo6896]

So nice to see what success looks like lol. Keep on swimming. Ima switch to malt agar.

[@addisondraper3574]

Hey, I just wanted to say thank you for explaining all this stuff. This is an area of mycology where I have been sadly undereducated. You are one of the few people who I trust when it comes to KZbin mycologists. Your explanations are very thorough and I can tell that you really know what you're talking about. I like how passionate you are about the subject. It helps to keep me motivated even when all my experiments are failures and I feel like I don't have any idea what I'm doing. When I see one of your new releases it reminds me that it's curiosity that drives discovery and not the other way around (as some simple-minded Astrophysicists want us to believe. You have made me believe in science again; thank you for that).

[@rockskipper0]

I here the cottony mycelium means there is too much water /humidity

[@melodieporter8563]

Helpful thank you!

[@dirtpoor9571]

Awesome video

[@noneya96]

Um what type of flow hood are we needing for mycology as I'm finding so many types and not wanting to build my own

[@FreshfromtheFarmFungi]

there are pros and cons to vertical and horizontal hoods - watch our video on this topic here kzbin.info/www/bejne/rGbPZqyEeN2meNU

[@chriskustra507]

Are all these plates MEA, or are they each different agar recipes for certain strains? I'm curious which works best for chantrelles, cordyceps, and king stropharia.

[@FreshfromtheFarmFungi]

MEA and PDA will work well with all of those - I rotate between those two for production and sometimes mix in V9 agar and other recipes to invigorate growth

[@chriskustra507]

Thank you! I appreciate the info

[@SRai123456]

how long mycelium can last in agar(inside petri dish)?

[@FreshfromtheFarmFungi]

it varies from strain to strain and until the agar dries out but slants can last years even decades if stored properly and sterile

[@righteousmonarch9499]

Shout out from aurora homie keep em coming thanks man!!!

[@pineapplepileus8719]

Hey man could you show us visually in agar how monokaryotic looks compared to dikaryotic? Is there even a difference visually without microscope?

[@FreshfromtheFarmFungi]

It’s the same morphology for both - monokaryotic mycelium would be weaker long term and not fruit out

[@pineapplepileus8719]

Fresh from the Farm Fungi LLC thanks man I have heard different things on that so I have wondered

[@jkutis9295]

How's that chanterelle doing? If you'd ever want to sell a spore syringe, I'd definitely buy one or two, they're my favorite and I'd love to experiment! :) Any chance of listing a few on your etsy?

[@FreshfromtheFarmFungi]

Still have it on plates I can make some Lc’s this fall

[@jkutis9295]

@@FreshfromtheFarmFungi That's awesome! I'll bookmark the etsy and check back every week. Looking forward to that lc!

[@johnw5242]

If you get yourself a Manfroto Superclamp and mount a stationary camera from overhead that shoots macro well, then you can slide in a dish (or cup) and use a loop or scalpl as your pointer. Check out bandhphotovideo.com in NYNY and search for "Manfroto Superclamp." Gary, man, believe me, this is the Skoocum A.F. answer to ALL of your videography needs. Lighting - Audio etc. This is just ONE of the pro AV vendors I use. Tell them I sent you.

[@FreshfromtheFarmFungi]

Cool thanks! I appreciate all the tips! MUSHLOVE

[@johnw5242]

@@FreshfromtheFarmFungi Mushlove right back at-cha an your lovely lady as well, man. You're offering some great content that is rarely talked about which is, not only "which varieties grow across an agar medium faster or slower," which is in fact that others also touch upon, but no-one shows the progress of actually doing trials in a more "clinical" type lab. IE: Certain varieties on PDA, and MDEA plates, both with and without things like air-float charcoal, peptones, rye berry soak water etc. This should also put you in a position to develop and ship your own agar products that are world-class, because they are proven products that always produce exactly the same result. I believe that if you do occasional episodes get down to excellent videography of agar work that is zoomed WAY in when the work starts - and then go thought all the footage and edit that together while developing your talk-over explanation script of what you are depicting in the videos clip that is currently playing, this will allow you to freeze frame the video if you wish to talk a bit further about what you are showing in that brief moment (that's easy for the novice viewer to miss), your content views will increase dramaticly. It's obvious, at least to me, that you have the discipline and resources to make this happen, and it certainly starts opening up more options when your skills AND ongoing RESEARCH as a mycologist are more clearly presented. Just like a new lineage of any given myco specimen has to go through trials before it is known whether or not there is value in it, so do we when it comes to the business of doing business. If you clearly show your abilities and prowess in doing agar work as the first step in doing these trials, starting with your OWN trials as far as "Agar that works for (such and so) species, your also proving proof for potential product lines that will increase your incoming revenue stream. If your worried about people "copying your product," you're barking up thew wrong tree. If you sell "The Original" product that you clearly developed, then you will ALWAYS have a market without having to "Sell" you product. It's all documented.

[@FreshfromtheFarmFungi]

@@johnw5242 Thanks! I appreciate all the feedback I agree that we can work on better videography in the future - this is not our wheelhouse. But the convenience of everything on my phone is the main factor for why we do it this way. I am very busy running operations at the farm so love the convenience of doing it this way - we will continue to improve the quality of our videos in the future and we plan on expanding into new areas of mycology like outdoor cultivation practices and more experiments in 2021! STAY TUNED AND MUSHLOVE

[@johnw5242]

@@FreshfromtheFarmFungi You're wrong. A Superclamp outfitted with a decent mount on your camera, clamped to a $10 piece of EMT tubing, paired with one or two decent (very PORTABLE) luminaries and will change your perspective, (if see that you're being offered solid advice from a professional that has worked production for some VERY big names). It will make it MORE easy to throw content together, not harder, or more time consuming. I was actually going to suggest you ask Paulie Shore onto your channel to help out unilatterally, but I guess he'd rather work with our friend, Mr. Multicolor Ketchup Cup, who DOES know how to "simply frame the shot and ZOOM IN." It's funny because, given comments you've made, it seems you think his content should be "less chatter and more matter," and "Have more content that will ensure success, not mis-information," yet he's the one that provides much more ACTUAL INFO. I guess maybe smug sells insome circles though, so mush luve, and keep on truckin'. I'll stop offering you any ideas, what with you being so busy and all. I'm busy, too. P.S. for other readers: Who'd like to see Pauly Shore "Guest" on someone's myco channel?

[@johnw5242]

First paragraph ----> Camera=phone* btw. Outfit a Superclamp with a decent CALL PHONE MOUNT THAT'S ALSO NOT JUNK. Your welcome anyway.You'll probably realize the value of my suggestion later on when you've had another coffee, eh?

[@KwabenaKyeremeh-cy2pq]

Thank you for your vidéo.

[@pleaseenteraname.7337]

Hey man, love the content! just curious, any chance that yellow on the oyster mycelium was metabolites? i've only noticed it on my pink oyster mycelium that I grew from spores after it aged. Would love to hear your thoughts. It was the only thing I could find online, so I transferred the strains to grain and they seem to be doing fine. Thanks!

[@FreshfromtheFarmFungi]

it’s possible I want to do a video on that - I have been using a lot of charcoal plates these days in the attempt to minimize the exudates and subjectively it helps

[@akashicrecord2120]

Hey Gary I was wondering your thoughts on Gourmet metabolites once spawned to bulk? No matter how clean I am, every gourmet I’ve ever grown always gets a lot of metabolites. I’ve heard this is normal for gourmet’s and that it isn’t an indication of contamination; which is the opposite of Cubetalk. Cubetalk wise; you see metabolites and it’s usually a sing it went bacterial. So what’s the deal with gourmet? I’ve got two mature king oyster masters mix blocks in bags about to go into fruiting. They look & smell amazing, except there’s a decent amount of metabolites present. Is this just how gourmet varieties are when they’re mature?

[@FreshfromtheFarmFungi]

I will do a video - In my experience I don’t see much metabolites present in either case. I think substrates can play a factor maybe they are learning to break down different lignin or other issues but it also does show up with contamination. It’d be a tough project to set up but def worth exploring

[@gustavosiles2048]

Hi bro! What are you looking for in the lions mane mycelium to choose for the transfer in order to get a better genetic?

[@FreshfromtheFarmFungi]

fast growth, longevity in storage, resistance to contaminants. It all comes down to fruiting though selection should be made at all stages

[@gustavosiles2048]

@@FreshfromtheFarmFungi thank you very much bro!!

[@omma-llama7860]

GREAT content. Thanks so much!

[@FreshfromtheFarmFungi]

Thanks for watching! MUSHLOVE

[@cliffp73]

Thank you

[@dienosorpo]

Finally my agar workeeeeed!

[@BOOYAGA]

Thanks 😃

[@xaviervanbegin6233]

Hi Gary, thanks again for your bids that I follow closely. We are doing some test here in Belgium (Gembloux) in association with the ingeneer institute for agronomy. I had a specific question for you and would know if we could discuss through mail. If you’re ok with that please let me your email address. Thanks a lot, Xavier

[@FreshfromtheFarmFungi]

Cool thanks for following along! Our email is [e-mail] MUSHLOVE

[@da4647]

excuse me? I'm offended, how are you going to upload fantastic video and now explain how well you seal your agar plates. I will not tolerate this! pls explain yourself -.-

[@kartalbaba981]

👏👏👏

[@drdzdd]

Why is that guy not breathing while talking

[@pacman3536]

Slurping coffee is annoying. Otherwise, I love your videos….

[@FreshfromtheFarmFungi]

Indeed - I do these in one take so sometimes I get carried away but this is an oldy

[@RAMSHACKLE28]

Super helpful!!!:{)

[@maineoutdoorsman677]

Ya can't watch if ur yo lazy to pay attention When have u ever had a teacher eat there lunch in the class room ,,

[@nirvanna666_]

This dude trys to use big science words and weird terms just to explain how wr growin mushrooms like his other video he used 5 terms for a SAB like it is what it sounds like STILL AIR BOX

[@DanielHJeffery]

Fantastic content thank you!!!

[@FreshfromtheFarmFungi]

thanks for watching!