What You Need to Know
Aspergillus oryzae produces proteases (alkaline protease, acid carboxypeptidase) that hydrolyze peptide bonds in meats, releasing glutamic acid (0.5-1.2% yield) and nucleotides (IMP 0.1-0.3%). Simultaneous amylase activity converts residual starch to simple sugars (maltose, glucose).
Reduces curing time by 50-70% compared to salt-only methods while imparting savory depth, particularly effective for poultry and pork.
Key Parameters
Temperature
15°C
4°C - 28°C
Time
24-36 hours
12 hours - 72 hours
Equipment
Non-reactive containerCheeseclothpH meter (target 5.2-5.8)
Steps
- 1.
Koji-cured duck breast (Modern Japanese-French fusion): Creates prosciutto-like texture in 36 hours
- 2.
Shio-koji vegetables (Traditional Japanese): Simultaneously pickles and tenderizes
The Science
Primary Reaction
Proteolysis via fungal proteases