Description
Miso fermentation involves the action of Aspergillus oryzae and lactic acid bacteria on soybeans and salt to produce a fermented paste.
Technical
The fermentation process involves the breakdown of proteins and carbohydrates by enzymes from Aspergillus oryzae, followed by the action of lactic acid bacteria to produce lactic acid and other compounds. This process can take anywhere from 6 to 24 months and requires careful control of temperature and salt concentration.
Science
Primary Reaction
Proteolysis and carbohydrate breakdown by Aspergillus oryzae, followed by lactic acid production by lactic acid bacteria
Sensory Profile
Aroma ()
UmamiSavoryEarthyNuttyToastedYeastyComplex
Wine Analogy
Aged sherry with its oxidative nutty notes
Coffee Analogy