What You Need to Know
During fermentation, Bacillus spp. proteolyze soy proteins to release free amino acids, especially glutamic acid, which imparts umami. Lipolysis of soybean lipids generates free fatty acids and volatile Maillard-derived compounds that contribute to aroma. The process is governed by temperature, salt, and pH, which control microbial activity and flavor development.
The Science
Primary Reaction
Proteolysis and lipolysis of soy proteins and lipids by halotolerant Bacillus and Tetragenococcus species