Description
Tempeh fermentation is a controlled biological process where Rhizopus oligosporus colonizes cooked soybeans at 30–32 °C, producing enzymes that break down proteins and starches into more digestible peptides and sugars.
Technical
During fermentation, Rhizopus secretes proteases, amylases, and cellulases that hydrolyze soy proteins into peptides and amino acids, degrade starches into sugars, and break down cellulose in the soybean hulls. The resulting low‑molecular‑weight compounds undergo Maillard‑type reactions during drying or cooking, generating characteristic nutty aromas and umami flavors. The mycelial network binds the beans into a cohesive cake, enabling slicing and cooking without additional binders.
Science
Primary Reaction
Enzymatic hydrolysis of soy proteins, starches, and cellulose by Rhizopus oligosporus
Sensory Profile
Aroma ()