Description
Koji fermentation uses Aspergillus oryzae to produce enzymes that break down starches and proteins into sugars and amino acids.
Technical
The mold secretes extracellular α‑amylase, β‑amylase, protease, and lipase, which hydrolyze starches into maltose and glucose and proteins into free amino acids such as glutamic acid. These reactions generate flavor precursors that contribute to the umami profile of soy sauce, miso, and sake. The process is tightly regulated by temperature, humidity, and pH to maximize enzyme activity while preventing contamination.
Science
Primary Reaction
Hydrolysis of starches and proteins by extracellular enzymes
Sensory Profile
Aroma ()
umamisweetnuttyearthymoldymushroom-likecaramelizedfermented grainslightly floraltoasted