Description
Miso is a salty, umami‑rich fermented soybean paste created by koji mold and subsequent microbial activity.
Technical
Aspergillus oryzae secretes proteases and amylases that hydrolyze soy proteins into peptides and free amino acids and convert starches to fermentable sugars. Lactic acid bacteria and yeasts then metabolize these sugars, producing lactic acid, ethanol, and additional flavor compounds. The combined enzymatic and microbial actions generate glutamic acid and γ‑glutamyl peptides that give miso its characteristic umami depth.
Science
Primary Reaction
Proteolysis of soy proteins and saccharification of carbohydrates by Aspergillus oryzae enzymes, followed by lactic acid bacteria and yeast fermentation of released sugars
Sensory Profile
Aroma ()
nuttyearthysweetsavoryfermentedtoastyyeastycaramelizedfunkycomplex