My big problem with the 5-HTP is that OH on the indole. Why?
-Because according to several search engine 5-hydroxy-LSA/LSD or any kind of lysergamides has been never synthetised/used. And not even the methoxy/ethoxy compounds.
-If the C.Paspali or any other fungus used in the bioreactor would make a new (lysergic) compound with the 5-HTP than how could the home chemist identify his compound without any reference? It's like in 18' century chemistry, we add something, we get out something and we hope that there is something in it what we want.
-The 5-th position in tryptamine chemistry is like a magical switch, it could easily turn out that a highly toxic or a 10, 100x "stronger" compound will come out from the reactor. Or something what is completely useless
-And afterall LSA is an unstable compound, it could decompose to a black tar easily. I have a parrot who had worked with 5-MeO indole, 5-Br indole, 5-OH indole and normal indole a lot and usually the indole was white, 5-Br indole was a bit gray, the 5-MeO indole was a brownish goo and the 5-OH indole was a black goo, while they (except the 5-Br) should be a white crystalline solid. The 5-MeO, 5-OH indole could be easily decomposed into a black tar, because they are highly sensitive to enerything (heat, oxidation ect.), so the 5-OH LSA should behave simmilar.
I think it's not worth thinking of the 5-HTP.
But, normal indole is good for the reaction:
From: Patent number: US2936266
The fungus was cultured in a small fermenting tank 5 litres capacity at 27 C The tank was equipped means of aeration ceramic candles agitator and removing equipment pH regulator and sterile.
3.00% glucose
0.06% urea
0.40% hydrolised casein
0.008% KH2P04
0.01% MgS04 7H20
Plus trace elements
Culture conditions Air induction 200 litres per litre of substrate per hour agitator speed 400 rpm. Inoculation with mycelium taken from parent culture.
During the growth phase the pH value was maintained within the range of pH 4.8 to 5.0 At the end of 97 hours the available sugar had been assimilated and growth completed. At this stage the mycelium contained 19.7 fat The presence of alkaloids could not be traced either in the mycelium or in the substrate.
Additions of 0.01% indole and 0.005% KCN were then made. Aeration was stopped but agitation continued. The pH value was main tained at 5.8 to 6.0 The production of alkaloids in the substrate and in the mycelium rapidly rose and passed through an optimum in the 136th hour when the total alkaloid content in the mycelium and in the substrate calculated on the basis of ergometrine was determined at 0.13 g per litre.
And here is something from another patent (US3038840):
The cultivation is carried out with the following nutrient medium (1000ml)
Mannitol 4 %
Glucose 1 %
Succinic acid 2%
KH2P04 0.1 %
MgS04 7H20 0.03 %
Chick pea meal 0.5 %
Distilled water
The pH is adjusted to 5.2 with aqueous ammonia solution. The fermentation is carried out according the the procedure described in Example 1. After 7-9 days incubation the production of alkaloids reaches to 1400 1600 microgram/ml (1.4-1.6g/litre).
Other suitable nitrogen sources are soyabean meal peanut meal bean meal lentil meal pea meal potato meal hydrolyzed casein yeast extract corn steep liquor and the like.