What You Need to Know
During incubation, Rhizopus hyphae secrete proteases that hydrolyze soy proteins into free amino acids and short peptides, notably glutamic acid, which imparts umami taste. Concurrently, carbohydrate‑active enzymes break down residual starches, producing organic acids and volatile aroma compounds that enhance flavor and improve digestibility. The mycelial network physically binds the beans into a cohesive matrix, giving tempeh its characteristic texture.
The Science
Primary Reaction
Proteolysis and carbohydrate fermentation by Rhizopus oligosporus