Description
Miso paste is produced by a two‑stage fermentation of steamed soybeans and cooked rice with Aspergillus oryzae and lactic acid bacteria, yielding a savory, umami‑rich condiment.
Technical
During the koji stage, Aspergillus oryzae secretes proteases and amylases that hydrolyze proteins into glutamyl‑glutamine peptides and starches into fermentable sugars. Lactic acid bacteria then ferment these sugars, producing lactic acid that lowers the pH and preserves the product while further releasing free amino acids such as glutamate that contribute to umami.
Science
Primary Reaction
Proteolysis and amylolysis by Aspergillus oryzae followed by lactic acid fermentation by Lactobacillus spp.
Sensory Profile
Aroma ()
earthynuttyumamifermentedslightly sweetsavorycomplex