Description
Koji fermentation converts starches and proteins into flavorful sugars and amino acids using Aspergillus oryzae and other microbes.
Technical
The process relies on extracellular α‑amylases that hydrolyze starch into maltose, while proteases break down soy proteins into peptides and free glutamate, imparting umami. β‑glucosidases further release isoflavone aglycones, and phytases degrade phytic acid, enhancing mineral bioaccessibility.
Science
Primary Reaction
Starch + H2O → maltose (α‑amylase mediated)
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Aroma ()
earthynuttysweetumamimushroomy