I am from Russia and here we have pretty large mushroom growing community(especially oysters). And now we are trying to get how these guys do it.
1.How do they make it stay alive for months on the shelfs in shops?
2.Do you think its a unique thing to coffee grounds or it is possible to make the same with other substrate?
3.Do you think they used pasteurization or sterilization process?
4.How do they make mycelium colonize the bag and then it like stops and then activates only after soaking...
if the temperatures are ok im not sure why the myc wouldnt stay alive i am currently opening up for fruiting a bag that was innoculated 7-12-2012 and has been sitting in a basement closet since, just opened it up yesterday so well see how it works...
i am using old newspapers, coffee grounds ESPECIALLY ORGANIC COFFEE AND FILTERS are probably a better substrate for producing healthy food, i just used what we had, we read newspaper (or my grandfather does anyway) but we dont drink coffee
with mushrooms sterilization is a good idea to avoid contamination, my shitakes have not grown without contams as of yet lol BUT oysters are particularly aggressive and if one were to grow them without any sterilization, oysters would be the mushroom to do it with
the mycelium is what colonizes it, im not sure if it DOES stop or not but the soaking and opening expose it to more humidity and moisture as well as fresh air, things that are important to tell the mycelium its time to fruit, or produce mushrooms, the myc simply isnt fruiting until the bag is opened and has the nessacary moisture