All Posts
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