Description
Fermented soybean paste, such as Korean doenjang and Japanese miso, is produced by inoculating cooked soybeans with Aspergillus oryzae to create koji, followed by a prolonged salt‑mediated fermentation dominated by halotolerant Bacillus and Tetragenococcus species.
Technical
During fermentation, Bacillus spp. proteolyze soy proteins to release free amino acids, especially glutamic acid, which imparts umami. Lipolysis of soybean lipids generates free fatty acids and volatile Maillard-derived compounds that contribute to aroma. The process is governed by temperature, salt, and pH, which control microbial activity and flavor development.
Science
Primary Reaction
Proteolysis and lipolysis of soy proteins and lipids by halotolerant Bacillus and Tetragenococcus species
Sensory Profile
Aroma ()