Mushroom Culture Agar Powders

Superfine Agar Powder Bacteriological, Food Grade, USP-NF Our Agar Powder is extracted from Red Seaweed.  Our agar is a complex polysaccharide and is a top choice for mycology cultures. This superfine agar dissolves quickly and has a high gel strength making it an excellent choice for a variety of applications an petri dishes.  Gel Strength (1.5%) : 1020 gm/cm²   Gel Temperature: 38-40°C (100-104°F) CAS# 9002-18-0 Gluten Free Allergen Free Vegan & Vegetarian approved Non-GMO Shelf Life: 2 years pH: 5.5-8.5  Superfine Agar Powder Certificate of Analysis

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Gellan Gum Powder Nutritional Additive Our Agar Powder is extracted from Red Seaweed.  Our agar is a complex polysaccharide and is a top choice for mycology cultures. This superfine agar dissolves quickly and has a high gel strength making it an excellent choice for a variety of applications an petri dishes.  STORAGE: Cool dry conditions, sealed original package Mix: 10gram per. 500mlpH: 5.1 CLARITY: Clear. SOLUBILITY: Water Solubile. TOTAL MICROBIAL COUNT: 1200CFU/gm SALMONELLA: NEGATIVE E.COLI: NEGATIVE STAPHYLOCOCCUS AUREUS: NEGATIVE YEAST AND MOLDS: 190CFU/gm SHELFLIFE: 4 years. CAS# N/A Directions for Use: Mix 10g of potato dextrose powder per 500ml of distilled water, as a nutritional additive in your agar or liquid culture formulation. Boil and stir until powder is fully disolved. Sterilize the mixture for 45min @15psi 250°F (121°C) in a pressure cooker or autoclave.

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Gellan Gum Powder Low Acyl  |  99.5% Purity Gellan Gum is a high- molecular weight polysaccharide gum that is a product of fermentation of carbohydrates by pseudomonas Elodea which is purified, dried and powdered. Gellan gum is ideal for most microbial and plant tissue culture applications. It’s gelling property makes it a viable ingredient of jellies, beverages, dairy products etc.. This superfine gellan gum dissolves quickly and has a high gel strength making it an excellent choice for a variety of applications an petri dishes.  STORAGE: Cool dry conditions, sealed original package Mix: 10gram per. 500ml GELLANGUM CONTENT: 99.5% PARTICLE SIZE 60MESH: 99.0% TRANSPARENCY: 86.3% GEL STREGNTH: 980gm/cm^2 pH: 6.5 TURBIDITY: 8.0NTU HEAVY METAL: <20 ppm. TOTAL PLATE COUNT: <1000CFU/gm SALMONELLA: NEGATIVE E.COLI: NEGATIVE YEAST AND MOLDS: <200CFU/gm SHELFLIFE: 4 years CAS#71010-52-1 Directions for Use: Mix 10g of powder per 500ml of distilled water. Boil and stir until powder is fully dissolved. Sterilize the mixture for 45min @15psi 250°F (121°C) in a pressure cooker or autoclave. Allow mixture to cool to approximately 140°F (60°C) *To avoid excessive condensation. Fill dishes with 15ml of mixture, approximately ~30-35 dishes.

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Soya Peptone Powder Bacteriological GradeBest for Vigorous Mycelia Growth Our Agar Powder is extracted from Red Seaweed.  Our agar is a complex polysaccharide and is a top choice for mycology cultures. This superfine agar dissolves quickly and has a high gel strength making it an excellent choice for a variety of applications an petri dishes.  STORAGE: Cool dry conditions, sealed original package Mix: Mix: 1 gram per. 500ml pH: 6.41 ODOR: Soy bean protein smell. SOLUBILITY: Soluble in water. TOTAL NITROGEN: 10.45% W/W TOTAL ALPHA AMINO NITROGEN: 3.09% W/W TOTAL PLATE COUNT: 1098 CFU/gm YEAST AND MOLDS:: 200CFU/gm E.COLI: NEGATIVE SALMONELLA: NEGATIVE STA{HYLOCOCCUS AUREUS: NEGATIVE PSEUDOMONAS AERUGINOSA: NEGATIVE SHELFLIFE: 4 years. CAS# 91079-46-8 Directions for Use: 1. Mix 1g of soya peptone powder per 500ml of liquid culture or agar recipe for vigorous mycelia growth. 2. Boil and stir until powder is fully dissolved. Sterilize the mixture for 45min @15psi 250°F (121°C) in a pressure cooker or autoclave.

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Malt Extract Powder Our Agar Powder is extracted from Red Seaweed.  Our agar is a complex polysaccharide and is a top choice for mycology cultures. This superfine agar dissolves quickly and has a high gel strength making it an excellent choice for a variety of applications an petri dishes.  STORAGE: Cool dry conditions, sealed original package Mix: Mix: 10 gram per. 500ml pH: 5.88 TASTE & ODOR: Sweet, malty in taste and smell. SOLUBILITY: Soluble in water. CLARITY IN WATER: Clear TOTAL PROTEIN CONTENT: 5.19% TOTAL CARBOHYDRATE: 72.98% W/W YEAST AND MOLDS:: 150CFU/gm E.COLI: NEGATIVE SALMONELLA: NEGATIVE STA{HYLOCOCCUS AUREUS: NEGATIVE SHELFLIFE: 4 years GEL STRENGTH(1.5%) 900 gm/cm Minimum CAS# N/A Directions for Use: Mix 10g of malt extract powder per 500ml of distilled water, as a nutritional additive in your agar or liquid culture formulation. Boil and stir until powder is fully dissolved. Sterilize the mixture for 45min @15psi 250°F (121°C) in a pressure cooker or autoclave. Allow mixture to cool to approximately 122°F (50°C) *To avoid excessive condensation

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Yeast Extract Powder Bacteriological GradeBest for Vigorous Mycelia Growth Our Agar Powder is extracted from Red Seaweed.  Our agar is a complex polysaccharide and is a top choice for mycology cultures. This superfine agar dissolves quickly and has a high gel strength making it an excellent choice for a variety of applications an petri dishes.  STORAGE: Cool dry conditions, sealed original package Mix: Mix: 1 gram per. 500ml pH: 6.35 ODOR: Characteristic of Yeast. CLARITY: Clear. SOLUBILITY: Soluble in water. TOTAL NITROGEN: 10.59% W/W SODIUM CHLORIDE: 4.80% W/W TOTAL PLATE COUNT: 2110 CFU/gm YEAST AND MOLDS:: 200CFU/gm E.COLI: NEGATIVE SALMONELLA: NEGATIVE STAPHYLOCOCCUS AUREUS: NEGATIVE PSEUDOMONAS AERUGINOSA: NEGATIVE SHELFLIFE: 4 years CAS# 8013-01-2 Directions for Use: 1. Mix 1g of soya peptone powder per 500ml of liquid culture or agar recipe for vigorous mycelia growth. 2. Boil and stir until powder is fully dissolved. Sterilize the mixture for 45min @15psi 250°F (121°C) in a pressure cooker or autoclave.

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