## 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 microrganisms grow quickly, are thermodynamically efficient, and can add value to low-cost chemicals and waste streams.

In Jan 14, 2022

## Design of the koji room (koji-muro)

In koji, Sep 07, 2021

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

In food, Jun 04, 2021

In Mar 08, 2021

# 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...

## 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 microrganisms grow quickly, are thermodynamically efficient...

In Jan 14, 2022

## Design of the koji room (koji-muro)

I hope this post will provide a bit of guidance to anyone trying to build a koji room (also known as the koji muro or sei-kiku shitsu), especially as they scale up to the 50-1500kg/ba...

In koji, Sep 07, 2021

## 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 food, Jun 04, 2021

## A bioreactor for everyone

When I first got started in fermentation, I was a bit lost. There’s no “how to learn fermentation 101” Medium articles, unfortunately. I think most people learn via their academic bac...

In Mar 08, 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

## Building a bioreactor, part 3: tracking growth rates in real time

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 Nov 25, 2020

## 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 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 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