Description
Microbial fermentation releases free glutamate and nucleotides to intensify umami flavor.
Technical
Lactic acid bacteria enzymatically convert glutamic acid to free glutamate and liberate nucleotides, while molds such as Aspergillus oryzae secrete glutaminase and proteases that break down proteins. Yeasts like Saccharomyces cerevisiae produce 5′‑inosinic and 5′‑guanylic acids, which synergize with glutamate to deepen savory notes. Temperature and salt control are critical to maintain enzyme activity and suppress spoilage organisms.
Science
Primary Reaction
Enzymatic hydrolysis of proteins and amino acids to release free glutamate and nucleotides
Sensory Profile
Aroma ()
savoryearthyroastednuttycomplexfermentedyeastymildly pungentmiso-likesoy sauce-like