Description
A microbial fermentation that converts soybeans into umami‑rich pastes such as miso, doenjang, and doubanjiang.
Technical
During fermentation halophilic Bacillus subtilis, Lactobacillus spp., and Aspergillus oryzae secrete proteases (subtilisin, trypsin) and amylases that hydrolyze soy proteins and starches into free amino acids, peptides, sugars, and organic acids. The resulting accumulation of glutamic acid, 5′‑IMP, 5′‑GMP and lactic acid lowers pH to 4.5‑5.0, creating the characteristic umami taste while inhibiting spoilage microbes.
Science
Primary Reaction
Microbial proteolysis and saccharification of soybeans producing free amino acids, peptides, organic acids and nucleotides
Sensory Profile
Aroma ()
savoryearthynuttyumamifunkycomplextoastedcaramelizedyeasty