Proteolysis during the fermentation of ethanol-supplemented miso
2001
Chiou, R.Y.Y.
Steam-cooked soybeans mixed with rice koji (2:1, w/w) were ground into a fine paste, combined with NaCl (0 to 12.5%) or sucrose (0 to 25%), and supplemented with 15% ethanol for fermentation. The proteolytic activities decreased with NaCl or sucrose; the dose-response effect of NaCl was much more effective than that of sucrose. When fermented with 15% ethanol and 12.5% sucrose at various moisture contents from 30.6 to 53.0%, proteolysis increased proportionally to the increase of moisture content. Mechanical agitation enhanced proteolysis. After 4 w of fermentation, free amino acid contents were higher in products fermented without pH control than in products fermented with pH control.
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