Description
Fermented soy sauce is produced by a two‑stage process of mold‑derived enzymatic hydrolysis followed by brine‑based microbial fermentation.
Technical
During the koji stage, Aspergillus oryzae secretes proteases and amylases that hydrolyze soy proteins into free amino acids—especially glutamic acid—and starches into fermentable sugars. In the brine aging phase, lactic acid bacteria and yeasts convert these substrates into organic acids, alcohols, and volatile flavor compounds, creating the characteristic umami, salty, and complex aroma profile.
Science
Primary Reaction
Proteolytic and amylolytic hydrolysis followed by lactic acid and alcoholic fermentation
Sensory Profile
Aroma ()
saltyumamifermentedsweetsmokycaramelizednuttymaltyroastedyeasty