Floor
Factory Guide
The Power of Fermentation
The part of the tank shown in
is visible through the window.
Koji Mold
These multicellular organisms grow to a size visible to the naked eye. When their spores are sprinkled onto steamed rice, they germinate and multiply, producing enzymes that break down the raw materials used to make miso, creating sweetness, umami ,and other flavor compounds.
Yeast
Measuring 2.5–5 μm in size, these eukaryotic microorganisms reproduce by budding. Using sugars produced by enzymes from koji mold as a nutrient source, they carry out alcoholic fermentation that creates the characteristic aroma and flavor of miso.
Lactic Acid Bacteria
Measuring 0.5–1 μm in size, these cocci reproduce by cell division. The lactic acid bacteria involved in miso fermentation are resistant to salt and produce lactic acid, creating a suitable environment for yeast to thrive.