Description
Japanese miso is a fermented soybean and grain paste produced by inoculating steamed soybeans with Aspergillus oryzae and lactic acid bacteria, then aging in a brine.
Technical
During fermentation, Aspergillus oryzae secretes proteases and amylases that hydrolyze soy proteins into peptides and free amino acids and starches into sugars. Lactic acid bacteria convert sugars into lactic acid, lowering the pH to 4.5–5.0 and inhibiting spoilage microbes while enhancing umami flavor. Salt concentration and temperature control the growth of halotolerant molds and bacteria, shaping the final taste and texture.
Science
Primary Reaction
Proteolytic hydrolysis of soy proteins by Aspergillus oryzae and lactic acid bacteria, coupled with amylolysis of starches, producing peptides, amino acids, and lactic acid
Sensory Profile
Aroma ()