Great response.
Feel free to cite anything that says mycorrhizae can grow in a compost tea....i’ll Wait...
from Xtreme-gardening
https://www.kisorganics.com/blogs/news/92323905-the-lowdown-on-mycorrhizal-fungi-what-you-need-to-know
I didn't respond with helpful knowledge, because you come across as already having all the answers.
You don't, big time....
Lets see here... In reality when brewing any Actively Aerated tea. The first half of the brewing process will be actively starting fungal spores and growing into early hyphae. This in turn allows the bacteria to then rapidly grow on the end hyphae and they overtake the fungal's and dominate the tea to being a bacterial AACT.
The real trick to using an AACT as a fungal inoculation, is as simple as using the tea at early stages. Like from 12 -18 hrs of brew time. Some other brewers I know will go as far as 24 hrs but, from my experience. The shorter times will deliver more viable living hyphae to the soil.
Worm castings, Composted cow manure both deliver viable Myco spores. You can also make your own by inoculating wood chips. Pile them about half a foot deep and cover with some cow manure. Now t let that sit a cpl of years and you have a wide rang of fungal's, including many strains of Myco's to use on soil building or for use in brewing a short run fungal tea.
Yes, there is strains that only grow on the roots. They can, and do hatch in soils and make their way by hyphae to the roots. Now since these things come from nature, and are present in good healthy soils......Just how would a plant get them to their roots if they can "Only come from growing on the root?) The spore is distributed by hyphae being around the root and into surrounding soil for the fungal strain to do it's work....
Simply READ #5: in the link you supplied to begin to wrap your head around what I said...
It only needs to be applied directly to roots -
IF your soil does not contain the spores or Hyphae fragments in it.
I have been doing this
decades longer then the guy who wrote that internet gem.
I went to school for Ag....I run an organic farm co-op. We use various teas from a 900g Vortex on fields every year....I actually get out the microscope and do our own bacterial or fungal counts on our AACT's that we brew.
Reading that maybe of interest to you...
Try the
open textbook network at Michigan State University Extension, University of Hawaii - Soil Management Manoa,
Arkansas State University - Department of Chemistry & Physics
Amino acids in the rhizosphere: From plants to microbes
LUKE A. MOE ~ American Journal of Botany 100(9): 1692–1705. 2013
Root exudation of sugars, amino acids, and organic acids by maize as affected by nitrogen, phosphorus, potassium, and iron deficiency
Lilia C. Carvalhais, Paul G. Dennis, Dmitri Fedoseyenko, Mohammad-Reza Hajirezaei, Rainer Borriss, and Nicolaus von Wirén ~ J. Plant Nutr. Soil Sci. 2010, 000, 1–9
Organic acid behavior in soils – misconceptions and knowledge gaps
D.L. Jones1,3, P.G. Dennis1, A.G. Owen1 & P.A.W. van Hees2
Plant and Soil 248: 31–41, 2003.
Gluconic acid production by bacteria to liberate phosphorus from
insoluble phosphate complexes
M. Stella and M.S. Halimi ~ J. Trop. Agric. and Fd. Sc. 43(1)(2015): 41 – 53
These are tedious, educational reads.....If you don't have much background in Agronomy. Your going to be bored real quick!
Good luck....