Description
Fungal fermentation uses molds to enzymatically convert starches and proteins into complex flavor compounds.
Technical
Molds such as Aspergillus oryzae, Rhizopus oligosporus, and Penicillium roqueforti secrete extracellular amylases and proteases that hydrolyze starches into sugars and proteins into amino acids. The resulting sugars and amino acids undergo further metabolic transformations—such as decarboxylation, oxidation, and Maillard reactions—to produce volatile flavor compounds like pyrazines, aldehydes, and lactate. Temperature, humidity, and salt concentration tightly regulate enzyme activity and fungal growth, allowing chefs to steer the biochemical pathways toward desired textures and aromas.
Science
Primary Reaction
Hydrolysis of starches and proteins by extracellular amylases and proteases
Sensory Profile
Aroma ()