Description
Koji fermentation is a biologically driven process where Aspergillus oryzae enzymatically hydrolyzes starches and proteins on a moist grain substrate at controlled temperatures.
Technical
During fermentation, Aspergillus oryzae produces amylases that cleave starch polymers into glucose and maltose, while proteases hydrolyze proteins into free amino acids and small peptides. The resulting sugars and amino acids provide flavor precursors for downstream products such as sake, miso, and soy sauce. Precise control of moisture, temperature, and aeration is essential to maximize enzyme activity and prevent contamination.
Science
Primary Reaction
Amylase and protease-mediated hydrolysis of starches and proteins to sugars and amino acids
Sensory Profile
Aroma ()
earthymushroomysweetnuttyyeastyfermented grainmildly funky