Fermentation of Amanita Muscaria?
Fermentation of Amanita Muscaria?
Kia ora koutou from Porirua, Aotearoa (New Zealand). I am a fermentation-lover and have been for many years, but have only just discovered that mushrooms can be lacto-fermented for culinary uses (and of course the probiotic and nutritional advantages). I am about to try my very first micro-dose of Amanita Muscaria tomorrow afternoon, and the thought has just occurred to me that presumably Amanitas can be fermented also - does anyone know anything about what this would do in terms of converting ibotenic acid to muscimol, or anything else at all? Or have any references they could point me to? It's autumn here in NZ so the Amanitas are out in full bloom and looking AMAZING, plus we're in nation-wide lock-down so I've got the time to experiment
Re: Fermentation of Amanita Muscaria?
Hi Kia,
Nice project. Please share the results.
You might check this patent out that was shared via the Amanita Lovers Youtube channel:
https://patentimages.storage.googleapis ... 4084A1.pdf
One of the samples used fermentation bacteria, also found in Joghurt, Kefir etc. Fermentation lowers the ph level d which has a strong effect on Muscimol conversion (the good stuff).
Additionally, many fermented products contain GABA in larger quantities. That might add up with Muscimol - just my guess, though.
Hope that helps to get started:)
Nice project. Please share the results.
You might check this patent out that was shared via the Amanita Lovers Youtube channel:
https://patentimages.storage.googleapis ... 4084A1.pdf
One of the samples used fermentation bacteria, also found in Joghurt, Kefir etc. Fermentation lowers the ph level d which has a strong effect on Muscimol conversion (the good stuff).
Additionally, many fermented products contain GABA in larger quantities. That might add up with Muscimol - just my guess, though.
Hope that helps to get started:)
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Re: Fermentation of Amanita Muscaria?
Please share your experiences.
I'm also into fermentation and would like to give this a go, when I get some (waiting impatiently for harvest-season).
I'm also into fermentation and would like to give this a go, when I get some (waiting impatiently for harvest-season).
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Re: Fermentation of Amanita Muscaria?
I've tried the lactofermentation with yogurt, but it failed because the yogurt turns out to not have been an alive culture.
And now I got to wait for autumn again before trying this again.
I tried the method as described on the facebook-am-page in the docs there are 2 methods for increasing conversion of ibutonic acid to muscemol. I wanted to experience that entity more purely.
So if you want to try that, make sure you got unprocessed yogurt. Should not have been pasteurised. It does not say that on the label, so you got to get it fresh at a farmer or farmshop etc.
And now I got to wait for autumn again before trying this again.
I tried the method as described on the facebook-am-page in the docs there are 2 methods for increasing conversion of ibutonic acid to muscemol. I wanted to experience that entity more purely.
So if you want to try that, make sure you got unprocessed yogurt. Should not have been pasteurised. It does not say that on the label, so you got to get it fresh at a farmer or farmshop etc.
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Re: Fermentation of Amanita Muscaria?
Hello, sorry this is late, but this is how I get it done with yogurt, an active yogurt that is from the supermarket.
You will need a water extraction (3 hour light boil, with lemon, covered) that is added to yogurt(4 oz)with sugar(2tblsp)and vitaminB6(20mg) stir together and let this incubate for 48 hrs at 35C, you should have increased the potency and the bioavailability of the amanita.
You will need a water extraction (3 hour light boil, with lemon, covered) that is added to yogurt(4 oz)with sugar(2tblsp)and vitaminB6(20mg) stir together and let this incubate for 48 hrs at 35C, you should have increased the potency and the bioavailability of the amanita.
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Re: Fermentation of Amanita Muscaria?
Hi bigsalasr. What quantities do you take? I was reading the fermenting concerted the ibotenic acid to muscimols?bigsalisr wrote: ↑Sat Feb 27, 2021 4:32 pmHello, sorry this is late, but this is how I get it done with yogurt, an active yogurt that is from the supermarket.
You will need a water extraction (3 hour light boil, with lemon, covered) that is added to yogurt(4 oz)with sugar(2tblsp)and vitaminB6(20mg) stir together and let this incubate for 48 hrs at 35C, you should have increased the potency and the bioavailability of the amanita.
Re: Fermentation of Amanita Muscaria?
I ferment with supermarket fake but living kefir with yeast and 13 bacteria strains. I ferment either tincture of fresh mushroom or tea. I do not boil the tea as it destroys the active components. I heat to 60-70˚C and make double extraction 15 minutes each. Maximum extract I use is 1 part to 4 part blend of milk and kefir.
Arktos in my case refers to the bear, nothing else.
Re: Fermentation of Amanita Muscaria?
I've been adding dried, powdered AM when fermenting kimchi.
Delicious.
Since I only eat small amounts I suppose I'm microdosing
Delicious.
Since I only eat small amounts I suppose I'm microdosing
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