## Keith Wong

Chemical engineer and fermentation hobbyist with a background in wastewater, drinking water, and solid waste management. Keith enjoys natto and anything koji-related.

## Flavourzyme: a purified enzyme mixture from A. oryzae

Flavourzyme™️ is a trademark name given to a mixture of refined proteolytic enzymes branded by Danish biotech company Novozymes A/S. It’s produced by the submerged fermentation of our...

In Jun 04, 2021

## The koji making process: temperature, mycelium, and moisture

Koji generates a considerable amount of heat as it grows - if you’ve ever made koji at home, it’s almost unsettling to feel the warmth of a koji cake. Controlling that heat, along wit...

In koji, Dec 16, 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

## 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 Jul 26, 2020