Description
Miso fermentation blends soybeans with starch‑rich grains, inoculated with Aspergillus oryzae and lactic acid bacteria, to produce a spectrum of umami‑rich sauces.
Technical
During fermentation, Aspergillus oryzae secretes proteases and amylases that hydrolyze soy proteins into amino acids and starches into sugars. Lactic acid bacteria further ferment sugars into lactic acid, lowering pH and inhibiting spoilage microbes while generating flavor‑contributing metabolites. The interplay of temperature, salt, and time orchestrates microbial succession, yielding distinct miso varieties.
Science
Primary Reaction
Proteolysis and amylolysis by microbial enzymes producing amino acids, peptides, sugars, and acids
Sensory Profile
Aroma ()
umami-richnuttyearthysweetfermentedmaltytoastedcaramelizedsavory