Description

Jiang refers to a class of traditional Chinese fermented soybean pastes that form the basis of many regional condiments.

Fermentation process

  • Soybeans cooked and inoculated with starter cultures
  • Mixed with salt and aged
  • Fermented for months with periodic mixing

Reported microbiology (examples)

  • Molds: Aspergillus spp.
  • LAB and yeasts during maturation

Functional relevance

  • Umami development via protein hydrolysis
  • Shelf-stable condiment

References

(To be added)