What You Need to Know
During fermentation, Rhizopus oligosporus secretes proteases and amylases that hydrolyze proteins and carbohydrates, producing free amino acids and soluble sugars. The metabolic activity releases organic acids, lowering the pH from ~6.5 to 4.5–5.0, which contributes to the characteristic nutty and earthy flavor profile. The dense mycelial network also imparts a firm, cohesive texture.
The Science
Primary Reaction
Fermentation by Rhizopus oligosporus involving enzymatic hydrolysis of proteins and carbohydrates, producing organic acids and free amino acids, thereby lowering pH