What You Need to Know
Aspergillus oryzae secretes proteases (acidic, neutral, and alkaline) and amylases that hydrolyze milk proteins (casein → peptides + free amino acids) and lactose (→ glucose + galactose). The resulting enzymatic activity generates glutamic acid and 5'-ribonucleotides for umami synergy.
Creates deeply savory dairy products with enhanced digestibility and novel flavor profiles, used in both traditional and modernist applications.
Key Parameters
Temperature
30°C
20°C - 35°C
Time
48 hours
24 hours - 96 hours
Equipment
Incubation chamberSterile cheeseclothpH meter
Steps
- 1.
Koji-aged cheese (Modernist cuisine): Accelerates proteolysis for rapid flavor development
- 2.
Shio koji yogurt (Japan): Creates savory-sweet fermented dairy
The Science
Primary Reaction
Proteolysis of casein via fungal proteases