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Is miso probiotic or just enzymatic?

Been enjoying cooking with miso and making it from scratch recently. I understand that the koji fungal culture on the rice creates protease and amylase enzymes which breaks down protein and starch. But I’m also reading manufacturers claiming it is probiotic, with live lactobaccilus in the miso. I don’t understand how it can still be alive after miso is aged for anywhere from 6 months to 3 years. Wouldn’t any lactobaccillus have run out of food and died in that time?

Answer

https://www.sciencedirect.com/science/article/abs/pii/S2214799320301028

Miso also contains a wonderful compound called spermidine. For future reference, your question could have been easily answered with a few google searches. Verifying which bacteria are actually in a specific product is another story.