- Title
- Fermentation and the microbial community of Japanese koji and miso : a review
- Creator
- Allwood, Joanne; Wakeling, Lara; Bean, David
- Date
- 2021
- Type
- Text; Journal article; Review
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/177807
- Identifier
- vital:15339
- Identifier
-
https://doi.org/10.1111/1750-3841.15773
- Identifier
- ISBN:0022-1147 (ISSN)
- Abstract
- Abstract: Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious. © 2021 Institute of Food Technologists®
- Publisher
- Blackwell Publishing Inc.
- Relation
- Journal of Food Science Vol. 86, no. 6 (2021), p. 2194-2207
- Rights
- All metadata describing materials held in, or linked to, the repository is freely available under a CC0 licence
- Rights
- Copyright © 2021 Institute of Food Technologists
- Rights
- Open Access
- Subject
- 0904 Chemical Engineering; 0908 Food Sciences; 1111 Nutrition and Dietetics; Fermented foods; Food microbiology; Koji; Microorganisms; Miso
- Full Text
- Reviewed
- Funder
- Australian Government Research Training Program Fee-Offset scholarship through Federation University Australia
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