What You Need to Know
Aspergillus oryzae produces amylases and proteases that hydrolyze rice starches into maltose and proteins into glutamic acid. Secondary fermentation with lactic acid bacteria lowers pH.
Creates complex sweet-savory profiles in pickles while reducing traditional salt requirements by 30-40%.
Key Parameters
Temperature
28°C
20°C - 32°C
Time
2-4 weeks
3 days - 6 months
Equipment
Hangiri (wooden tub)Shiba-zaru (bamboo strainer)Washi paper covers
Steps
- 1.
Shio Koji Narazuke (Kyoto Prefecture): Simultaneously preserves and predigests watermelon rind
The Science
Primary Reaction
Starch → Maltose (α-amylase EC 3.2.1.1)