What You Need to Know
The process relies on controlled growth of A. oryzae at 30 °C ± 2 °C and 85‑95 % RH, with a substrate moisture of 40‑55 %. Peak α‑amylase (150‑200 U g⁻¹) and neutral protease (30‑45 U g⁻¹) activities occur when the pH drops to 5.5‑6.0 after 12‑18 h. Deviations in temperature or humidity favor spoilage organisms or mycotoxin precursors, while proper pre‑gelatinization and cooling preserve enzyme activity.
The Science
Primary Reaction
Hydrolysis of starches and proteins by α‑amylase and proteases producing glucose, amino acids, and dipeptides