Building a bioreactor, part 2: Vessel and structure

The first part of building our bioreactor will focus on the container for the glass vial. The original designs for this are from another open-source project (and research article), “A low-cost, open source, self-contained bacterial EVolutionary bi...

In bioreactor-project, Oct 20, 2020

Temperature, water content, and polishing effects on koji

I always wondered if researchers had played around with koji growing parameters - turns out they have, and with a great level of deta...

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Building a bioreactor, part 2: Vessel and structure

The first part of building our bioreactor will focus on the container for the glass vial. The original designs for this are from another open-source project (and research article), “A...

In bioreactor-project, Oct 20, 2020

Temperature, water content, and polishing effects on koji

I always wondered if researchers had played around with koji growing parameters - turns out they have, and with a great level of detail in numerous studies. This post will be the firs...

In koji, Oct 10, 2020

Building a bioreactor, part 1: Introduction

Let’s jump right into what even is a bioreactor. My friend Luiggi said it best: an example of a bioreactor is your sourdough starter. It’s full of microbes, you keep it protected from...

In bioreactor-project, Sep 18, 2020

little mold hyphae everywhere

Though not the traditional way to propagate, you can use submerged or liquid cultures to grow molds and fungi. This has been a recent change in mushroom propogation too: more and more...

In Sep 09, 2020

Fermenting seaweed to taste like anchovies: Part 1

As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...

In anchovy project, Sep 03, 2020

How koji is produced on industrial scales

This post will provide a list of commercial and industrial koji fermentation equipment. It is by no means complete - I will update the list as I discover new equipment. A glossary of ...

In koji, scale-up, Jul 26, 2020

tempeh.io

The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...

In data-science, Jun 30, 2020

Microbe miso (yeast & algae)

Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...

In koji, Jun 09, 2020

Time-lapse of quinoa tempeh burgers

I recently got my hands on some Rhizopus Oryzae spores from mycoboutique.com. Traditionally, R. oryzae has been used to make tempeh. I’ve been making soy tempeh at home, which has bee...

In tempeh, Jun 06, 2020

Measuring cell density using a Secchi stick (and lots of math)

In liquid-state fermentation, like yeast, bacteria or algae cultures, one of the most important metrics is cell density, that is, how many cells there are per mL. This metric gives y...

In data-science, May 24, 2020