Description
Koji fermentation uses Aspergillus oryzae to convert starches into sugars and proteins into peptides, producing umami-rich flavors and aroma precursors.
Technical
During controlled fermentation at 30–35 °C and 70–80 % RH, Aspergillus oryzae secretes alpha‑amylase, beta‑glucosidase, and proteases that hydrolyze starch to glucose and maltose, liberate aromatic glycosides, and cleave soy proteins into peptides. The enzymatic cascade generates flavor compounds such as 5‑hydroxymethylfurfural and aldehydes, while maintaining a neutral pH to prevent excessive acidification.
Science
Primary Reaction
Starch → Glucose + Maltose; Protein → Peptides
Sensory Profile
Aroma ()
sweetnuttyumamiearthycaramelizedmalt-liketoasted grainmushroom-likefruity estershoneyed