Keith W.

I like beans

Civil / chem eng

[Keith W. @Keeifa]

I wrote a book on natto! #natto #納豆

[. @yeastgenomix]

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

[Keith W. @Keeifa]

Gutting a panel I found on kijiji, progress pics

Read about my take on PLCs here:
https://t.co/kCkEdx6CTU

[Pioreactor @pioreactor]

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

[Keith W. @Keeifa]

@Marsvoltian Glad you like the blog - i couldn't go deep into it, but there are a LOT of differences between sake and mirin koji... the biggest would actually be a higher polishing ratio on mirin

[Keith W. @Keeifa]

For anyone who needs it, here's every #koji temperature curve I could find #kojibuildscommunity #製麴 #製麹 #麹

https://t.co/G6LdcqlrNx

[Keith W. @Keeifa]

@crockoftime Thank you for the free promo ☺️ hope you enjoy the book, there's lots of pictures!

[Keith W. @Keeifa]

@crockoftime Dude probably grew up eating brussel sprouts boiled to mush 😆

[Keith W. @Keeifa]

@bryanquocle @RoninInstitute @OpenAcademics nice FJÄLLBOs, have fun

[Keith W. @Keeifa]

Testing my macro lens on #natto

[Keith W. @Keeifa]

@naturesfynd Jk it's not solid state, floating mycelium on a liquid tray. Time to do a deep dive

[Keith W. @Keeifa]

Keeping a tab on @naturesfynd Fusarium flavolapis in solid state culture

[Keith W. @Keeifa]

@crockoftime kojicon>tech

thanks for singlehandedly carrying the kojicon slack by the way 😆

[Keith W. @Keeifa]

@breandankerin Bro good luck the sake discord is intense

Are you using A. Luchensis 🤔🤔🤔

[Keith W. @Keeifa]

Saving for later, Takashi's insta is a gold mine. Some great pics of koji making machines there too

[Crock of Time ⏳ @crockoftime]

This information is from San-J's US president of tamari brewing, Takashi Sato. Check out his Instagram post here:

https://t.co/vr9t3NJZcY

[Keith W. @Keeifa]

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

[👋 @Cmrn_DP]

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
🧵↓

[Keith W. @Keeifa]

Hopefully Bill Gates fixes it in 2e

[Keith W. @Keeifa]

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 🧵

[Keith W. @Keeifa]

Actual numbers are about:

7:1 chicken
11:1 pork
33:1 beef

https://t.co/fNGkFF7ph3

[Keith W. @Keeifa]

Not to nitpick but 2:1 calorie conversion on chicken would be insanely good and even better than Quorn / single cell protein