How to Aspergillus Oryzae Fermentation

What You Need to Know

The fungus Aspergillus oryzae breaks down starches into sugars, which are then converted into compounds with unique flavors and aromas through a series of enzymatic reactions. This process involves the action of amylases, proteases, and other enzymes that degrade complex molecules into simpler ones.

Steps

1. 1.

   Shoyu (Japanese soy sauce) (Japan): Primary fermentation agent converting starches to sugars

2. 2.

   Douchi (Chinese fermented black beans) (China): Creates characteristic umami flavor profile

3. 3.

   Makgeolli (Korean rice wine) (Korea): Simultaneous saccharification and fermentation

The Science

Primary Reaction

Enzymatic hydrolysis

Common Mistakes