Description
Microbial fermentation produces glutamates to enhance umami flavor.
Technical
Glutamate production via microbial fermentation involves the breakdown of amino acids, such as glutamine, into glutamate. This process is used to enhance the umami flavor of foods, particularly in traditional Asian cuisine. The optimal conditions for fermentation, including temperature and time, can vary depending on factors such as microorganism type and desired level of umami flavor.
Science
Primary Reaction
Breakdown of amino acids into glutamate
Sensory Profile
Aroma ()
SavoryUmamiEarthyNuttyFermentedRich
Origin & History
Civilization
Asian