Description
Controlled solid-state fermentation of soybean bricks through successive microbial colonization.
Technical
Aspergillus oryzae and Bacillus spp. hydrolyze proteins into amino acids (glutamate, peptides) and lipids into fatty acids, while salt-tolerant yeasts (Zygosaccharomyces rouxii) develop during brine aging.
Culinary Significance
Foundation for Korea's essential fermented sauces (doenjang, ganjang) with deep umami and complex aroma profiles.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
25°C optimal
10°C to 35°C range
Time
6-12 months
2 months – 3 years
Equipment
Rice straw mats (traditional)Bamboo fermentation racksOnggi pottery jars