Description
Soy sauce fermentation is a multi‑step biological process that converts soybean and wheat proteins into a complex umami matrix.
Technical
During the koji stage, Aspergillus oryzae produces proteases, amylases, and glucosidases that hydrolyze proteins and starches, generating peptides and sugars. In the brine stage, proteolysis and Maillard reactions produce umami nucleotides such as 5′‑IMP and 5′‑GMP, while the acidic environment and high salt concentration drive flavor development and microbial stability.
Science
Primary Reaction
Proteolysis and Maillard reactions leading to umami nucleotides and flavor compounds
Sensory Profile
Aroma ()
umamisavorysweetroastedbittercaramelizednuttyearthyfunkymalty