It depends on a number of factors such as the species, the desire for clear, amber or sediment free LC, will it be aerated or magnetically stirred, or perhaps both, will the aeration be constant and rolling or atomized through an airstone, or will it be a slow blub blub? We have been sticking to a pretty simple recipe:
10g Light Malt Extract
10g Dextrose
1g Soy Peptone
per 1000ml of distilled h20
On agar its a much simpler equation because the mycelium isn't pulling nutrients from deep down in the dense agar, its only growing on the top most surface. In the matrix of an aqueous solution we are finding that sediment and and a 2-3% sugar content is somewhere close to ideal for a number of common species.
Something that still amazes me is that mycelium/mushrooms are incredible bioreactors. A diverse diet will keep basidiomycetes entertained/challenged and robust. So change up their diet and bring them to the brink of cell death and they will surprise you with adaptability and yields.
Commented on Great job on the dehydration deep div...
12 Dec 17:45
Thank Tony! In the incubation space our temps are 66F and humidity does fluctuate but that doesn't make much of a difference for varieties fruited inside of an XLS-A patched bag because of the air exchange restriction. Gas exchange is one thing but you cannot get forced air out of an A patch bag that's sealed well. Lighting is something that really helps with robust invitro yeilds. Specifically in the case of Reishi, Lions Mane and Maitake...If you can see well so can they, I say. Our incubation spaces in general run in the range of 1500-2500PPM wise, this is important to consider for many reasons but mostly due to temp increasing with PPMs and autofruiting increasing with lower PPMs.