What You Need to Know
During fermentation, Bacillus subtilis and Bacillus licheniformis secrete proteases and amylases that hydrolyze proteins and starches, releasing amino acids such as glutamic acid and sugars. Lipolysis generates free fatty acids that are esterified into volatile flavor compounds, while the pH is maintained around 4.5–5.0 to inhibit spoilage organisms.
The Science
Primary Reaction
Proteolysis and amylolysis of roasted soybeans by Bacillus spp., followed by esterification of free fatty acids into volatile compounds.