Description
Historical Chinese fermentation techniques use mold, yeast, and lactic acid bacteria to convert proteins, starches, and fats into complex flavor compounds.
Technical
Proteolytic enzymes from Aspergillus oryzae hydrolyze soy proteins into peptides and glutamic acid, while lactic acid bacteria lower pH to inhibit spoilage. Yeast such as Saccharomyces cerevisiae ferments sugars into ethanol, and spontaneous fish fermentation generates amino acids and peptides under high salt conditions.
Science
Primary Reaction
Proteolysis and alcoholic fermentation
Sensory Profile
Aroma ()
umamiroastedearthysaltyfermentedmustynuttycomplex
Origin & History
Civilization