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 you an idea of where the cultures is in its lifecycle (see figure...

In data-science, May 24, 2020

Adding koji to bread dough

The main components of flour, starches and gluten, can be modified using enzymes to change the color, flavour and mouthfeel of finish...

Read More

All Posts

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

Algae as a plant-based anchovy flavour - success!

Last week, I started my experiments on a plant-based anchovy. I mentioned that algae was a possible interesting flavourant to add a “fishy” flavour. I have been culturing some algae (...

In anchovy project, May 14, 2020

The start of a plant-based anchovy

A long term goal of mine is to create a plant-based canned anchovy substitute. My market research has shown me that everyone is asking for this! Kidding, of course. The anchovy market...

In anchovy project, May 07, 2020

Protease assay: experiment 1

Part of many fermentations is having enzymes break down the substrate into compounds that either i) taste good (proteins → individual amino acids in misos and soy sauces), ii) feed ot...

In experiments, Apr 28, 2020

But why does koji make lactase?

An interesting question came up on the Koji subreddit about if one can make lactose-free milk at home using koji. The thread has some interesting replies, but in this article I want t...

In koji, Apr 23, 2020

Adding a mineral solution to koji fermentation: experiment 1

The team at Escarpment Labs, a Canadian yeast supplier, put in my head the idea of “be nice to your yeast - treat them like your pets”. I like this idea, specifically when it comes to...

In experiments, koji, Apr 15, 2020

Controlling bacterial growth in fermentation with hurdle technology and survival analysis

This article is a nice intersection of some of the topics I've been thinking about lately: bacteria, food, and survival analysis. This was first posted on my statistics website, DataO...

In safety, data-science, Apr 12, 2020

Adding koji to bread dough

The main components of flour, starches and gluten, can be modified using enzymes to change the color, flavour and mouthfeel of finished bread. Here’s an application of barley koji to ...

In bread, Mar 14, 2020

Growing koji at home

We’ll go through the steps required to make your own koji - without using koji-kin (spores). You’ll still need a source of the koji, but that can be from inoculated rice you’ve prev...

In koji, Feb 14, 2020

The many enzymes produced by Aspergillus Oryzae

These are my (incomplete and possibly inaccurate) notes on the enzymes found in Aspergillus Oryzae. Will be updated occasionally.

In koji, Jan 15, 2020