Description
Fermentation with microorganisms like koji or kefir breaks down complex molecules into simpler compounds
Technical
Microorganisms like koji or kefir produce compounds with unique flavors and aromas through the breakdown of complex molecules. This process involves the action of enzymes like amylase, which breaks down starches into sugars, and probiotic bacteria and yeast, which break down lactose and casein. The resulting compounds can have antimicrobial properties, making fermentation a useful method for preservation.
Science
Primary Reaction
Microbial metabolism
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Aroma ()
FruitySourUmamiEarthyYeasty