What You Need to Know
Aspergillus oryzae secretes amylases (α-amylase, glucoamylase) and proteases that hydrolyze starches into fermentable sugars and proteins into amino acids. Spore germination requires specific humidity (RH 85-95%) to activate metabolic pathways without bacterial competition.
Foundation for miso, soy sauce, and sake production, creating umami through glutamic acid release while preventing spoilage organisms.
Key Parameters
Temperature
30°C
25°C - 35°C
Time
48 hours
36 hours - 60 hours
Equipment
Perforated steamers (traditional)Bain-marie incubatorsHumidity-controlled chambers
Steps
- 1.
Shio-koji (Japan): Creates proteolytic marinade for meat tenderization
- 2.
Amazake (Heian period Japan): Converts rice starch into sweet liquid
The Science
Primary Reaction
Enzymatic hydrolysis (EC 3.2.1.1)