Lipase
Japanese: リパーゼ（脂質分解酵素）
An enzyme that breaks lipids (triglycerides) into fatty acids and glycerol. Involved in the formation of aroma and flavor in fermented foods.
Lipase is an enzyme that breaks lipids into glycerol and fatty acids. Less celebrated than protease or amylase, it plays a vital role in the aromatic world of fermented foods.
Koji mold and certain lactic acid bacteria secrete lipase, breaking down lipids in soybeans or milk. The resulting fatty acids undergo oxidation and esterification, shaping the rich aroma of cheese and the depth of miso's flavor.
However, excessive lipase activity causes free fatty acids to oxidize, leading to rancidity—an unpleasant oily odor. Protease for umami, amylase for sweetness, lipase for aroma: the balance of these three enzymes determines the quality of fermented foods.