Description
Koji dairy fermentation utilizes Aspergillus oryzae to enzymatically break down milk components, creating umami-rich dairy products.
Technical
Aspergillus oryzae secretes proteases (acidic, neutral, and alkaline) and amylases that hydrolyze milk proteins (casein → peptides + free amino acids) and lactose (→ glucose + galactose). The resulting enzymatic activity generates glutamic acid and 5'-ribonucleotides for umami synergy.
Culinary Significance
Creates deeply savory dairy products with enhanced digestibility and novel flavor profiles, used in both traditional and modernist applications.
Science
Primary Reaction
Proteolysis of casein via fungal proteases
Parameters
Temperature
30°C optimal
20°C to 35°C range
Time
48 hours
24 hours – 96 hours
Equipment
Incubation chamberSterile cheeseclothpH meter