Pleurotus djamor Culture for sale
Buy Pleurotus djamor Culture online | Cheap Pleurotus djamor Culture for sale . Pleurotus djamor, often known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae. It was initially called Agaricus djamor by the German-born botanist Georg Eberhard Rumphius and sanctioned under that name by Elias Magnus Fries in 1821. It was recognized by several other names before being assigned to the genus Pleurotus by Karel Bernard Boedijn in 1959
Fruiting Temperature: 65–85 °F
A tropical species, the Pink Oyster mushroom is also known as the Flamingo Oyster. It produces strikingly beautiful, bright pink mushrooms. Requires temperatures over 70 °F to fruit.
Unlike the other cultures that we offer, Pink Oyster should never be refrigerated – it is best stored it at room temperatures (approximately 68-71 °F). After transferring a tissue sample from the test tube to a petri dish, it should be expanded to a new petri dish every 1-1.5 years.
Fungi Perfecti is constantly working with these strains, screening and maintaining cell lines. Fungi Perfecti is releasing the following strains for use on a conditional basis.
Each order of in vitro mushroom cultures is custom-made: lead time for cultures is 6–8 weeks from date of order.
Please note: Unlike our Mushroom Plug Spawn, our cultures do not come with instructions. It is assumed that the purchaser is sufficiently familiar with mushroom culture technique to utilize these cultures. The books Growing Gourmet & Medicinal Mushrooms and The Mushroom Cultivator are essential tools in this endeavor.
By purchasing these cultures, the customer agrees to the terms of the Mushroom Culture Sale Agreement. Each strain is designated with the Stamets P Value® scale, signifying the expansion of mycelium covering a 100 x 15 mm petri dish (approximately 1,000–2,000 cell divisions).
The first time a wild species is tissue cultured, the age is denoted as P-O. Thereafter each successive growth over the petri dish’s surface is described in increments of P-l, etc. This library tries to maintain strains closest to their wild origins or closest to their peak fruiting potentials. Each culture comes in a 125 x 20 mm glass test tube.
Properties of Pleurotus djamor Culture
- The flavor of the pink oyster mushroom has been characterized as meaty and fishy. Just with most mushrooms it is fairly umami. Its texture is both beefy and chewy. When cooked until crispy, it resembles bacon or even ham. However, when it is raw, it has a sour flavor.
- The pink oyster mushroom, predictably, has a pink tint. It has a curled crown which is 2 – 5 cm in diameter. The crowns are likewise extremely thin. The stem is very short or maybe not existent.
- The reason why it is exceedingly hard to locate in supermarkets is that it has a shelf life of just approximately a day. Since it is only harvested from spring through autumn, it is only accessible during that period.
Uses of Pleurotus djamor Culture for sale
Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta meals, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto.
They can also be sautéed and combined with cream-based white sauces for extra taste. Due to their meaty texture, these mushrooms require lengthy cooking to develop their taste and an edible consistency. Pink oyster mushrooms mix nicely with coriander, parsley, mint, basil, garlic, ginger, onion, sesame oil, soy sauce, bell pepper, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes.
Pink oyster mushrooms are a commonly found specimen in central Mexican communities. It is the most well known mushroom in Tlayacapan, Morelos, with 98.8% of surveyed locals being able to identify it. There, It has been recorded as being able to grow from May to November. The species is collected by families and then often sold at vendors markets. Locals call it a variety of names: “seta”, “cazahuate”, “orejón”, “hongo de pino”, “blanco”, “oreja de cazahuate”.
|gills on hymenium|
|cap is offset|
|hymenium is decurrent|
|stipe is bare|
||spore print is pink|
|ecology is saprotrophic|