Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i> : A review

Abstract Miso is a well-known traditional Japanese fermented food, with characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. production involves two-stage fermentation, where first mold, such Aspergillus oryzae, inoculated onto substrate to make koji. A subsequent this time by bacteria yeast, occurs when koji added salt soybean mash, left ferment for up 2 years. The microbial community of considered essential development unique taste, texture, nutritional profile miso. Despite importance microorganisms miso, very little research has been undertaken characterize describe process. In review, we provide an overview fermentation process, what currently about communities involved consider any potential health benefits associated consumption along food safety concerns. As popularity continues expand globally produced under new environmental conditions, understanding microbiological processes will assist ensure that global safe well delicious.