Keith W.
@Keeifa
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I like beans Civil / chem eng
Toronto, Ontario
Joined July 2020
The finished version of my review article on the past, present and possible future(s?) of #mycoprotein has now been published in "Current Opinion in Food Science" and is available online. (No subscription is required.) https://t.co/GFCpvsEuBf
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Gutting a panel I found on kijiji, progress pics Read about my take on PLCs here: https://t.co/kCkEdx6CTU
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Friend of the 'reactor @Keeifa wrote a interesting introduction to PLCs for Koji and Natto - and he's making his own! https://t.co/5zjQQ5wYe2
controlledmold.com
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...
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@naturesfynd Jk it's not solid state, floating mycelium on a liquid tray. Time to do a deep dive
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Keeping a tab on @naturesfynd Fusarium flavolapis in solid state culture
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Saving for later, Takashi's insta is a gold mine. Some great pics of koji making machines there too
This information is from San-J's US president of tamari brewing, Takashi Sato. Check out his Instagram post here: https://t.co/vr9t3NJZcY
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Here's my take on Quorn: edible fungal biomass, a survivor of the 1960s protein scare - https://t.co/4OjRhfGKiV Gonna try to write once a month this year
controlledmold.com
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...
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Quorn™️, the food, is like this weird outlier in "food-space". It's not meat. It's not soy. It's not even a vegetable. And it's not mushroom. It's mushroom *hyphae* - grown in massive liquid bioreactors! The hyphae is extracted, cooked, and compressed into food 🧵↓
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Actual numbers are about: 7:1 chicken 11:1 pork 33:1 beef https://t.co/fNGkFF7ph3
iopscience.iop.org
Energy and protein feed-to-food conversion efficiencies in the US and potential food security gains from dietary changes, Shepon, A, Eshel, G, Noor, E, Milo, R
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Not to nitpick but 2:1 calorie conversion on chicken would be insanely good and even better than Quorn / single cell protein
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More bad food math, this time from Bill Gates 'How to avoid a climate disaster' 2:1 calories for chicken 3:1 calories for pork 6:1 calories for beef These are way too low and probably mixed up with feed conversion ratio (FCR) which is mass in: mass out 🧵
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These tables aren't too useful cause theyre not normalized for protein content, or even dry matter, and they show up everywhere in food sustainability articles Anyways, gonna write an article on #quorn @thecarbontrust
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Here's everything I could dig up on the design of the koji room (koji-muro) 麹室 /製麹室について https://t.co/dz4Cccsm84
#koji #kojibuildscommunity
controlledmold.com
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/batch range. I’ll...
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Learn about Flavourzyme! The enzyme cocktail that makes your food tasty Latest from ControlledMold, by @Keeifa
https://t.co/0rsAEpRpyf
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I wanted to grow koji at a single, flat temp. Theres a bubbler on the left that makes 100% RH air and sends it through the koji tube. Trying to miniaturize those koji machines😅 @Cmrn_DP @umami_chef
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