[foodhacking] [foodhackingbase] Looking for red Oncom starter

Fri Oct 4 12:35:29 CEST 2013

In summary, that sounds like a plan, I will keep in touch and see what I can do on my side within a week, mostly preparations I guess. 

I will check on the Neurospora starters too.

Talk to you soon and I'm looking forward to hear more on your progress.

Sincerely,

Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi

________________________________
 From: Benjamin Kiessling <mittagessen at l.unchti.me>
To: Frantisek Apfelbeck <algoldor at yahoo.com> 
Cc: Dan MERC <dan at merc.cz>; Arnd Marijnissen <contact at sociallife.org> 
Sent: Friday, October 4, 2013 4:29 AM
Subject: Re: [foodhackingbase] Looking for red Oncom starter

Hi,

On 10/03, Frantisek Apfelbeck wrote:
> Would you mind to share the link to "standard industrial starter from
> Belgium" (for red oncom)? I wonder what is the link to "that fancy FAO
> document" which you use for your experiment, I would like to have a
> look on it.

I apologize for not expressing myself clearly. I'm using standard
starter (Rhizopus) for my vanilla tempeh. Still haven't found a source
for Neurospora, although I'm going to ask some guys in the biology
department if they happen to know a source of Neurospora intermedia, as
the whole genus is often used in the field.

> Now concerning the incubator. Do you plan to make a blog? If so I
> would really like to fallow that and see which way do you go. I need
> to build my incubator in next few weeks too because the soybean
> ferment making season is coming and I have also few experiments which
> I need to run + of course the "experimental incubator project" which I
> need to dedicate now more time to. So if you are going to work on
> this, I would love to fallow and help, any post here would be
> appreciated. Because of my low electronic programming skills I would
> like to use Arduino and for heating I'm considering using Peltier
> device, I hope that I can get bit more info on the subject from Lars,
> Mic or Arnd (copied), Lars had functional cooling box at OHM 2013
> based on peltiers. I used before peltier for my incubator (electronic
> and programming done by someone else, hardware was done by me),
> heating up to 42C was OK, cooling not at all (two different pelties,
> one for cooling, one for heating).

Yeah, one of the benefits of using a fridge is that cooling is taken
care of. Unfortunately, food fridges are designed to have different
temperature zones when fully operational, so getting an uniform
temperature distribution without resorting to fans will probably be an
issue.

> Anyway if you would be sharing your time and knowledge on this project
> that would be great because it would definitely motivate at least me,
> I like to work with people, not alone :-) (at least not for long
> time). I will be creating some wiki and blog about that too, or
> continue with the ones which I used before, we will see what would be
> proffered by others if they are ready to jump in.

I'll get the fridge next week and we'll probably whip up some basic
prototype the week after that. I'd prefer to find out if this approach
has any potential at all before sharing stuff.

> PS There are several people who I can get in touch with who has
> experience with electronics and programming and some of them would
> chip some time and energy in from time to time too, but not a project
> leaders at the moment I'm afraid. Food Hacking Base (fhb) could maybe
> chip in some cash or other resources.

Money isn't really an issue here. I try not to expend resources beyond
the bare minimum but we've got plenty of funds for food-hacking from our
weekly Vokue ([0])

Regards,
Ben

[0] http://en.wikipedia.org/wiki/Volxkuche

> 
> 
>   Frantisek Algoldor Apfelbeck
> 
> 
> biotechnologist&kvasir and hacker
> 
> 
> http://www.frantisekapfelbeck.org
> 
> 
> "There is no way to peace, peace is the way." Mohandas Karamchand
> Gandhi
> 
> 
> 
> ________________________________
>  From: Benjamin Kiessling <mittagessen at l.unchti.me>
> To: Frantisek Apfelbeck <algoldor at yahoo.com> 
> Cc: Dan MERC <dan at merc.cz>; Food Hacking Hackerspaces org Food Hacking Hackerspaces org <foodhacking at lists.hackerspaces.org> 
> Sent: Wednesday, October 2, 2013 9:36 PM
> Subject: Re: [foodhackingbase] Looking for red Oncom starter
>  
> 
> Hi,
> 
> On 10/01, Frantisek Apfelbeck wrote:
> > Hi Ben and all, I'm both interested in building the device to make the
> > fermentations more easy - have been talking about that to hacker
> > community for least few years (Experimental incubator project)
> > 
> > http://frantisekapfelbeck.org/doku.php?id=experimental_incubator
> > 
> > http://wiki.techinc.nl/index.php/Fermentation_controller
> 
> The current plan is to use an old fridge, install some heating elements,
> and control them and the compressor using a microcontroller. I'm a bit
> worried about condensation and uniform temperature distribution, but I
> believe it to be an inexpensive, viable prototype for first tests.
> 
> > and I want to dedicate more time to the soy bean ferments now too,
> > tempeh is one of them, otherwise traditional Korean ferments and
> > Japanese natto. I have some tempeh starter from Dan Merc (who I copied
> > on the email) which I think is however Rhizopus oligosporus based
> > (which is interestingly mentioned as contamination for this culture on
> > one wiki article - and simultaneously being mentioned as a starter for
> > black oncom :-)) rather than Neurospora. Can you clarify it Dan? And I
> > wonder if you could share your supplier. 
> 
> Black oncom is basically tempeh (using Rhizopus) which has been
> deliberatively brought create fruiting bodies by lowering the
> temperature toward the end of the production cycle. At least that's what
> this fancy FAO document I found says. Red/Orange Oncom always uses
> Neurospora as far as I know. There isn't really that much information
> about it available on the net apart from some academic papers.
> 
> > I'm living now in Korea so chances are to get it somewhere around (but
> > not really in the country) and send it to Europe. If you are not in a
> > hurry and coming to 30c3 or having someone who goes there, we will do
> > another culture exchange under food hacking base so I should be able
> > to send you something, we can put it on the list.
> 
> That would be awesome. I'm not sure if I'll be able to attend 30c3 but
> there are always some guys from around here who go.
> 
> > Please let us know what are your plans, I'm now really looking for the
> > people who would like to both (or one of) - make the experimental
> > incubator happen and would be ready to share and experiment with the
> > soy beans ferments of various types - it is much more fun to do these
> > things together I think and sharing the knowledge (and resources of
> > course).
> 
> I'll likely build the incubator over the next few weeks and I'm running
> my first batch of soy tempeh right now. I'm using standard industrial
> starter from Belgium, nothing fancy, to get a grip on the process again.
> 
> 
> Regards,
> Ben
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