What You Need to Know
During incubation at 55–60 °C, Aspergillus oryzae secretes α‑amylase and glucoamylase, which hydrolyze amylose and amylopectin into glucose, maltose, and maltotriose. The process is pH‑dependent, with optimal activity at pH 4.5–5.0, and is halted by temperatures above 65 °C that denature the enzymes and by prolonged fermentation that allows lactic acid bacteria to dominate.
The Science
Primary Reaction
Starch → Glucose + Maltose + Maltotriose (α‑amylase + glucoamylase hydrolysis)