Description
Miso making is a controlled fermentation that converts soybeans, grains, and salt into a savory, umami‑rich paste.
Technical
During fermentation, Aspergillus oryzae secretes proteases and amylases that hydrolyze soy protein into peptides and free amino acids (especially glutamic acid) and break down starches into simple sugars. Lactic acid bacteria and halophilic yeasts then metabolize these sugars, producing lactic acid, ethanol, and aromatic esters while the pH drops and flavor develops. Maillard‑type reactions may occur in the later stages as the mash warms, further deepening color and taste.
Science
Primary Reaction
Proteolysis and saccharification of soybeans and grains followed by microbial fermentation (lactic acid bacteria and halophilic yeasts)
Sensory Profile
Aroma ()