What You Need to Know
The filamentous fungus Aspergillus oryzae secretes α‑amylase, which hydrolyzes starch to maltose, and proteases that break down soy protein into free amino acids, enhancing umami. Concurrently, lipases cleave triglycerides into fatty acids, contributing to complex aroma and taste profiles. The process is highly temperature- and moisture-sensitive, with optimal ranges of 30–35 °C and 70–80 % RH for enzymatic activity; deviations can lead to contamination or enzyme denaturation.
The Science
Primary Reaction
Hydrolysis of starch to maltose by α‑amylase; proteolysis of soy protein to free amino acids; lipolysis of triglycerides to fatty acids.