Japanese Traditional Miso and Koji Making
| Autor: | Taeko Kato, Manabu Kitagawa, Ken-Ichi Kusumoto, Youhei Yamagata, Kenji Isobe, Yutaka Kashiwagi, Rina Tazawa |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Microbiology (medical) Reduced risk Seasoning Food industry QH301-705.5 miso Aspergillus oryzae enzymes 030106 microbiology Review Plant Science Sensory profile Biology 03 medical and health sciences Biology (General) soybean fermentation Ecology Evolution Behavior and Systematics business.industry koji food and beverages peptidase Biotechnology 030104 developmental biology business Japanese culture |
| Zdroj: | Journal of Fungi Journal of Fungi, Vol 7, Iss 579, p 579 (2021) |
| ISSN: | 2309-608X |
| DOI: | 10.3390/jof7070579 |
| Popis: | Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. In this review, we briefly explain what miso means in the Japanese culture and food industry, varieties of miso available today, and steps involved in miso making. Then, we review early and latest scientific researches in koji mold species, their safety, and beneficial enzymes they produce during fermentation and maturation processes, which play a major part in determining the quality and sensory profile of miso. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|