Description
Japanese miso is a fermented soybean paste produced by inoculating soybeans with Aspergillus oryzae and fermenting with salt at 20–30 °C.
Technical
The Aspergillus oryzae mold hydrolyzes soybean proteins and starches into amino acids, peptides, and simple sugars, while lactic acid bacteria further ferment sugars to lactic acid, lowering the pH. Proteolysis generates umami‑rich glutamates, and Maillard reactions between amino acids and reducing sugars produce complex aroma compounds such as pyrazines and 2‑acetyl‑1‑pyrroline.
Science
Primary Reaction
Fermentation of soybeans by Aspergillus oryzae and lactic acid bacteria, involving proteolysis, starch hydrolysis, and lactic acid production
Sensory Profile
Aroma ()
earthynuttyumamisweetfermentedtoastysavorycomplexrichdeep