Description
Tempeh fermentation uses Rhizopus oligosporus to bind soybeans into a cohesive cake while enzymatically breaking down proteins, starches, and fats.
Technical
During fermentation, Rhizopus oligosporus produces proteases, amylases, and lipases that hydrolyze soybean proteins, starches, and fats, releasing amino acids, sugars, and fatty acids. The fungal metabolism generates organic acids that lower the pH from 6.5 to about 5.5, suppressing spoilage microbes and reducing water activity to 0.6–0.7. The mycelial network physically binds the beans, creating a firm, cohesive cake.
Science
Primary Reaction
Fermentation of soybean carbohydrates and proteins by Rhizopus oligosporus, producing organic acids, enzymes, and mycelial biomass
Sensory Profile
Aroma ()
earthynuttyfermentedumamimildmushroom-likemustyslightly ammonia-like