What You Need to Know
Aspergillus oryzae secretes proteases that hydrolyze proteins into free amino acids, notably glutamic acid, while its amylases break starches down to glucose. The 8–10 % NaCl brine creates an osmotic environment that suppresses bacterial growth and favors mold activity at 20–25 °C. Over 3–14 days the pH drops from ~6.5 to ~5.5, enhancing flavor development and safety.
The Science
Primary Reaction
Proteolysis of proteins to free amino acids and amylolysis of starches to sugars by Aspergillus oryzae enzymes under saline conditions