Description
Tempeh is produced by inoculating cooked, de‑hulled soybeans with Rhizopus spores and incubating under controlled temperature and moisture to promote fungal colonisation.
Technical
During incubation, Rhizopus oligosporus secretes proteases that hydrolyze soy storage proteins into free amino acids, while β‑glucosidases convert isoflavone glucosides into bioavailable aglycones. The fungal metabolism also produces organic acids that lower pH, suppress spoilage bacteria, and contribute to the characteristic nutty flavor. The process yields a firm, protein‑rich cake with enhanced nutritional value and a distinct fermented aroma.
Science
Primary Reaction
Proteolysis of soy proteins and hydrolysis of isoflavone glucosides by fungal enzymes
Sensory Profile
Aroma ()
nuttyearthyyeastyslightly sweetfermentedmushroom-likemustytoastedcomplex