Description
Miso paste is produced by a controlled fermentation of soybeans, rice or barley, where amylases and proteases convert starches and proteins into flavorful amino acids and peptides.
Technical
During fermentation, amylases from Aspergillus oryzae hydrolyze starches into fermentable sugars, which are then metabolized by lactic acid bacteria to produce lactic acid and other organic acids. Proteases from both Aspergillus and Lactobacillus spp. cleave soy proteins into glutamic acid, aspartic acid, and other amino acids, creating the characteristic umami flavor. The process is tightly regulated by temperature, salt concentration, and time to balance microbial growth and prevent spoilage.
Science
Primary Reaction
Fermentation of soy proteins and starches by amylases and proteases producing amino acids, peptides, and organic acids
Sensory Profile
Aroma ()