Black Pearl Oyster is a commercially successful hybrid strain combining the best traits of Pearl and King Oyster mushrooms. It produces dense, meaty stems like P. eryngii while maintaining the vigorous colonisation speed of P. ostreatus. The result is a gourmet mushroom with great texture, strong shelf life, and high market demand.
This culture is prepared under sterile lab conditions on nutrient-rich agar and tested for purity and vitality. It’s ideal for producing grain spawn, maintaining in culture banks, or expanding into commercial production systems.
What You’ll Receive
- 1 × 100 mm sterile agar plate, fully colonised with Black Pearl Oyster mycelium
- Labelled with strain ID and pour date for tracking
- Freshly sealed and free from contamination
- Best used within 4 weeks (store refrigerated at 2–5 °C)
Growing Conditions
- Spawn run: 20–26 °C, low light, 60–70% humidity
- Fruiting: 15–24 °C, 80–90% humidity, moderate air exchange, 300–700 lux indirect light
- Substrates: Sterilised sawdust, or sawdust–straw blends with 10% bran, in bags or bottles
Why Grow Black Pearl?
- Thick, meaty stems similar to King Oyster with faster growth
- Performs well in Sri Lankan highlands or fan-cooled indoor environments
- Durable mushrooms with excellent shelf life for retail or export
- Ideal for gourmet markets, meal kits, and value-added products
Best Applications
- Grain spawn expansion for sawdust grow blocks or bottles
- Maintaining as a hybrid culture for future propagation
- Developing gourmet-ready products like vegan scallops or mushroom steaks
- Laboratory or farm research into hybrid vigour and enzyme potential
This agar plate offers Sri Lankan growers a premium hybrid strain that combines commercial viability with culinary appeal. Perfect for mushroom farmers looking to scale quality production and offer something beyond the basics.
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