Description

Miso is a traditional Japanese fermented paste used as a seasoning and soup base, produced through long-term fermentation of soybeans with grains.

Fermentation process

  • Soybeans cooked and mashed
  • Mixed with salt and koji (grain inoculated with Aspergillus oryzae)
  • Fermented for months to years under controlled conditions

Reported microbiology (examples)

  • Koji mold: Aspergillus oryzae
  • Associated microbes: LAB and yeasts (composition varies with fermentation length)

Functional relevance

  • Protein hydrolysis and flavor development
  • Source of bioactive peptides and organic acids

References

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