What You Need to Know
Aspergillus oryzae secretes amylases and proteases that hydrolyze starches and proteins in a 5‑10 % salt rice slurry. The enzymatic breakdown yields free glutamic acid, other amino acids, glucose and maltose, which together create a savory, slightly sweet flavor profile. Controlled temperature (25‑30 °C) and short incubation (2‑3 days) prevent excessive acidification and undesirable microbial growth.
The Science
Primary Reaction
Enzymatic hydrolysis of starches and proteins by amylases and proteases produced by Aspergillus oryzae.