Description
Fermented tempeh is made by inoculating cooked soybeans with Rhizopus oligosporus and incubating at 30‑32 °C for 1‑2 days, forming a mycelial matrix that binds the beans.
Technical
During fermentation, Rhizopus oligosporus secretes proteases and amylases that hydrolyze proteins and carbohydrates, producing free amino acids and soluble sugars. The metabolic activity releases organic acids, lowering the pH from ~6.5 to 4.5–5.0, which contributes to the characteristic nutty and earthy flavor profile. The dense mycelial network also imparts a firm, cohesive texture.
Science
Primary Reaction
Fermentation by Rhizopus oligosporus involving enzymatic hydrolysis of proteins and carbohydrates, producing organic acids and free amino acids, thereby lowering pH
Sensory Profile
Aroma ()