Description
Enzymatic and microbial conversion of soybean proteins into savory amino acids during soy sauce maturation.
Technical
Aspergillus oryzae-derived enzymes hydrolyze soy proteins into glutamic acid (umami) and aromatic compounds, while lactic acid bacteria (Tetragenococcus halophilus) and yeasts (Zygosaccharomyces rouxii) produce secondary metabolites.
Culinary Significance
Creates the foundational flavor profile for soy sauce, with balanced saltiness, sweetness, and umami depth.
Science
Primary Reaction
Proteolysis → Amino Acid Formation
Parameters
Temperature
25°C optimal
15°C to 30°C range
Time
12 months
6 months – 3 years
Equipment
Cedar fermentation tanks (traditional)Stainless steel vats (modern)Weight stones for submersion