Description
Fermented Korean pastes like doenjang and gochujang develop umami through microbial proteolysis and amylolysis during controlled temperature and salt regimes.
Technical
Bacillus subtilis, Aspergillus oryzae, and Lactobacillus spp. secrete proteases and amylases that hydrolyze soy proteins and rice starches, producing free amino acids, sugars, and glutamate. The process lowers the pH to 4.5–5.0, inhibiting spoilage microbes while enhancing savory depth. Extended aging allows further breakdown of complex peptides and starches, enriching flavor complexity.
Science
Primary Reaction
Proteolysis and amylolysis of soy proteins and rice starches by microbial enzymes, yielding free amino acids, sugars, and glutamate
Sensory Profile
Aroma ()
earthynuttysavoryumamislightly sweetfunkyroastedcomplexpungentdeep