What You Need to Know
During the initial 24–48 h, Aspergillus secretes proteases that hydrolyze soybean proteins into peptides and free amino acids. Subsequent lactic acid bacteria and yeasts metabolize sugars in a high‑salt environment, while Maillard reactions between reducing sugars and amino acids generate melanoidins and flavor compounds such as 5‑methyl‑2‑thiazole‑4‑thione and nucleotides (IMP, GMP). The balance of temperature, salt, and time controls enzymatic activity and microbial growth, ensuring safety and flavor development.
The Science
Primary Reaction
Proteolysis and Maillard browning