Description
Malaysian tempeh fermentation is a controlled biological process that converts soybeans into a protein‑rich, aromatic product.
Technical
During fermentation, Rhizopus oligosporus or Rhizopus oryzae secretes proteases and amylases that hydrolyze soybean proteins into peptides and free amino acids, and starches into simple sugars. The resulting metabolites, including glutamic acid, glucose, and volatile sulfur compounds such as dimethyl disulfide, contribute to the characteristic umami flavor and aroma. The addition of coconut milk and palm sugar modulates moisture, pH, and flavor profile, while maintaining a temperature of 30–35 °C ensures optimal enzyme activity and inhibits spoilage.
Science
Primary Reaction
Proteolysis of soybean proteins and starch hydrolysis by Rhizopus enzymes, producing peptides, amino acids, sugars, and volatile flavor compounds.
Sensory Profile
Aroma ()