Description
Douban is a traditional Chinese fermented soybean condiment produced by inoculating soybeans with lactic acid bacteria and Aspergillus molds under controlled salt and temperature conditions.
Technical
During fermentation, lactic acid bacteria hydrolyze proteins into peptides and amino acids, while Aspergillus molds produce enzymes that further break down proteins and starches. The resulting amino acids undergo catabolism to form volatile aldehydes, alcohols, and acids that give Douban its characteristic umami and aroma. The acidic environment (pH 4.5–5.0) preserves the product and inhibits spoilage organisms.
Science
Primary Reaction
Fermentation of soy proteins by Lactobacillus plantarum and Aspergillus oryzae producing peptides, amino acids, lactic acid, and volatile flavor compounds
Sensory Profile
Aroma ()