Koji used to make miso can be produced using Aspergillus oryzae, Saccharomyces cerevisiae, and lactic acid bacteria, whose enzymes convert proteins and starches into peptides, amino acids, and sugars.
Sources
- Is Miso Soup Good for You? Benefits, Nutrition & Risks - WebMD (webmd.com)
- https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15773 (ift.onlinelibrary.wiley.com)
- https://thejapanesefoodlab.com/miso-science/ (thejapanesefoodlab.com)
- https://www.umamiinfo.com/richfood/foodstuff/miso.html (umamiinfo.com)
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10100866/ (ncbi.nlm.nih.gov)
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