Description
Miso is a fermented soybean condiment produced by inoculating steamed soybeans with Aspergillus oryzae and fermenting the mixture with halotolerant lactic acid bacteria under controlled salt and temperature conditions.
Technical
During the koji stage, Aspergillus oryzae secretes amylases that convert starch into maltose and proteases that hydrolyze proteins into free amino acids, notably glutamic acid, which imparts umami. In the subsequent lactic fermentation, Tetragenococcus halophilus lowers the pH by producing lactic acid, while Maillard reactions between reducing sugars and amino acids generate melanoidins that deepen color and flavor.
Science
Primary Reaction
Amylolysis, proteolysis, lactic acid fermentation, and Maillard browning of soybeans
Sensory Profile
Aroma ()