King Oyster Commercial Culture

King Oyster Commercial Culture is a lab-grade liquid culture of Pleurotus eryngii, made in small batches at our Phoenix production lab.

King Oysters are the strain that opens restaurant accounts. The thick stems plate beautifully and chefs pay a premium for them.

About the strain

• Common name: King Oyster
• Scientific name: Pleurotus eryngii
• Family: Pleurotaceae
• Flavor profile: Meaty, scallop-like texture, umami-forward

Cultivation specs

• Substrate: Hardwood sawdust master mix, deep block
• Colonization temperature: 70-75°F
• Fruiting temperature: 55-65°F
• Humidity: 90-95%
• Time to pin: 14-21 days
• Yield: Heavy stems, premium per-pound
• Difficulty: Intermediate, needs CO2 management

What you get

• 10ml sterile syringe with 16-gauge needle
• Used to inoculate sterilized grain spawn or agar plates
• Made in small batches in our Phoenix lab
• Shelf life: 12-18 months refrigerated
• Replacement guarantee on any non-viable product

How to use it

• Refrigerate on arrival until use
• Sanitize the injection port with 70% isopropyl alcohol
• Inject 1-2ml per quart of sterilized grain through a self-healing port
• Incubate at 70-75°F until fully colonized (10-21 days for most strains)

Why this strain

• The premium oyster strain for restaurant accounts
• Highest per-pound wholesale of any oyster
• Closest texture to scallop in the mushroom kingdom

For cultivation use. Refrigerate on arrival. If you need help selecting the right strain for your setup, reply to your order confirmation and our team will guide you.