Description
Controlled fungal colonization of starch substrates for enzymatic conversion.
Technical
Aspergillus oryzae secretes amylases (α-amylase, glucoamylase) and proteases that hydrolyze starches into fermentable sugars and proteins into amino acids. Spore germination requires specific humidity (RH 85-95%) to activate metabolic pathways without bacterial competition.
Culinary Significance
Foundation for miso, soy sauce, and sake production, creating umami through glutamic acid release while preventing spoilage organisms.
Science
Primary Reaction
Enzymatic hydrolysis (EC 3.2.1.1)
Parameters
Temperature
30°C optimal
25°C to 35°C range
Time
48 hours
36 hours – 60 hours
Equipment
Perforated steamers (traditional)Bain-marie incubatorsHumidity-controlled chambers