Description
Tempeh fermentation is a controlled aerobic mold fermentation of soybeans using Rhizopus oligosporus.
Technical
During fermentation, Rhizopus oligosporus secretes amylases that hydrolyze soybean starches into fermentable sugars and proteases that break proteins into peptides and free amino acids. The mold also produces lactic and acetic acids, lowering the pH to 4.5–5.5 and inhibiting spoilage bacteria, while volatile 2‑acyl‑pyridines and 2‑acyl‑pyrroles develop a nutty aroma. Enzymatic activity degrades phytic acid, reducing anti‑nutritional factors and increasing mineral bioavailability.
Science
Primary Reaction
Fermentation of soybean starches and proteins by Rhizopus oligosporus, producing fermentable sugars, peptides, acids, and volatile flavor compounds.
Sensory Profile
Aroma ()