Description
Tempeh is a firm, cake‑like fermented soy product created by inoculating cooked soybeans with Rhizopus oligosporus.
Technical
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.
Science
Primary Reaction
Proteolysis and carbohydrate fermentation by Rhizopus oligosporus
Sensory Profile
Aroma ()
nuttyearthymushroomyslightly sweetmustyyeastyfermented
Origin & History
Civilization