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.
Notes on verification
Multiple independent sources, including a peer-reviewed review and specialized food science references, corroborate the microbial and enzymatic processes described in miso fermentation. [tier=gold indep_score=0.925 clusters=4 claim_tier=notable]
Sources
- Is Miso Soup Good for You? Benefits, Nutrition & Risks - WebMD (seed:health_and_medicine)
- https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15773 (corroboration)
- https://thejapanesefoodlab.com/miso-science/ (corroboration)
- https://www.umamiinfo.com/richfood/foodstuff/miso.html (corroboration)
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10100866/ (corroboration)