From time to time, I’ll hear about someone putting together an incubation room for growing koji. By now, most folks have realized that importing Japanese equipment is either too costly or too complicated.And so, the only viable option is to make o...
Quorn™: a story about Single Cell Protein
What if you could make food out of just basic chemicals and microbes? At a first glance, this seems like a great idea since microrgan...Read More
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 food, Jun 04, 2021
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
Part of our bioreactor project depends on the ability to track microbial population sizes. If you read our last blog article, you’ll know that we measure the population size by the am...In data-science, bioreactor-project, Nov 25, 2020
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
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