Tags
koji
Industrial computers (PLCs) for koji, natto, etc.
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 costl...
In industry, Aug 30, 2023
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
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 koji, scale-up, Jul 26, 2020
Microbe miso (yeast & algae)
Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...
In koji, Jun 09, 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
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, 2020enzymes
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
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
Fermenting seaweed to taste like anchovies: Part 1
As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...
In anchovy project, Sep 03, 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
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 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
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, 2020amylase
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
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
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, 2020protease
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
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
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
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, 2020cellulase
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, 2020aspergillus-oryzae
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 koji, scale-up, Jul 26, 2020
Microbe miso (yeast & algae)
Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...
In koji, Jun 09, 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
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, 2020solid-state-fermentation
Industrial computers (PLCs) for koji, natto, etc.
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 costl...
In industry, Aug 30, 2023
I wrote a book on Natto
It was fun to write. Here are a few thoughts on natto, writing, and academia…
In industry, Apr 11, 2023
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
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
Time-lapse of quinoa tempeh burgers
I recently got my hands on some Rhizopus Oryzae spores from mycoboutique.com. Traditionally, R. oryzae has been used to make tempeh. I’ve been making soy tempeh at home, which has bee...
In tempeh, Jun 06, 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
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, 2020featured
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 industry, Jan 14, 2022
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 koji, scale-up, Jul 26, 2020
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
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
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, 2020incubator
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 koji, scale-up, Jul 26, 2020
tempeh.io
The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...
In data-science, Jun 30, 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, 2020bread
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, 2020recipe
Microbe miso (yeast & algae)
Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...
In koji, Jun 09, 2020
Time-lapse of quinoa tempeh burgers
I recently got my hands on some Rhizopus Oryzae spores from mycoboutique.com. Traditionally, R. oryzae has been used to make tempeh. I’ve been making soy tempeh at home, which has bee...
In tempeh, Jun 06, 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, 2020statistics
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, 2020safety
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, 2020bacteria
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
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, 2020lactofermentation
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, 2020experiments
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 bioreactor-project, Sep 18, 2020
Fermenting seaweed to taste like anchovies: Part 1
As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...
In anchovy project, Sep 03, 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
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, 2020rice
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
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, 2020assay
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, 2020plant-based
Fermenting seaweed to taste like anchovies: Part 1
As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...
In anchovy project, Sep 03, 2020
Time-lapse of quinoa tempeh burgers
I recently got my hands on some Rhizopus Oryzae spores from mycoboutique.com. Traditionally, R. oryzae has been used to make tempeh. I’ve been making soy tempeh at home, which has bee...
In tempeh, Jun 06, 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, 2020anchovies
Fermenting seaweed to taste like anchovies: Part 1
As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...
In anchovy project, Sep 03, 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, 2020umami
Time-lapse of quinoa tempeh burgers
I recently got my hands on some Rhizopus Oryzae spores from mycoboutique.com. Traditionally, R. oryzae has been used to make tempeh. I’ve been making soy tempeh at home, which has bee...
In tempeh, Jun 06, 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, 2020algae
Fermenting seaweed to taste like anchovies: Part 1
As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...
In anchovy project, Sep 03, 2020
Microbe miso (yeast & algae)
Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...
In koji, Jun 09, 2020
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, 2020data-science
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 data-science, bioreactor-project, Nov 25, 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 bioreactor-project, Sep 18, 2020
tempeh.io
The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...
In data-science, Jun 30, 2020
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, 2020tempeh
tempeh.io
The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...
In data-science, Jun 30, 2020
Time-lapse of quinoa tempeh burgers
I recently got my hands on some Rhizopus Oryzae spores from mycoboutique.com. Traditionally, R. oryzae has been used to make tempeh. I’ve been making soy tempeh at home, which has bee...
In tempeh, Jun 06, 2020yeast
Microbe miso (yeast & algae)
Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...
In koji, Jun 09, 2020sensors
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 bioreactor-project, Mar 08, 2021
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 data-science, bioreactor-project, 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 bioreactor-project, Oct 20, 2020
tempeh.io
The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...
In data-science, Jun 30, 2020IoT
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 bioreactor-project, Mar 08, 2021
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 data-science, bioreactor-project, 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 bioreactor-project, Oct 20, 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 bioreactor-project, Sep 18, 2020
tempeh.io
The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...
In data-science, Jun 30, 2020scale-up
Industrial computers (PLCs) for koji, natto, etc.
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 costl...
In industry, Aug 30, 2023
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
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 koji, scale-up, Jul 26, 2020submerged-fermentation
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 industry, Jan 14, 2022
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 bioreactor-project, Oct 20, 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, 2020bioreactor
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 industry, Jan 14, 2022
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 bioreactor-project, Mar 08, 2021
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 data-science, bioreactor-project, 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 bioreactor-project, Oct 20, 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 bioreactor-project, Sep 18, 2020evolution
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 bioreactor-project, Sep 18, 2020water-content
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, 2020polishing
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, 2020temperature
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, 2020food
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, 2021fungi
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 industry, Jan 14, 2022sticky
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 industry, Jan 14, 2022natto
I wrote a book on Natto
It was fun to write. Here are a few thoughts on natto, writing, and academia…
In industry, Apr 11, 2023