What You Need to Know
During fermentation, Rhizopus oligosporus secretes proteases and lipases that hydrolyze soy proteins and fats, generating free amino acids such as glutamic acid and short‑chain fatty acids. These enzymatic reactions not only break down macromolecules but also produce flavor precursors, enhance digestibility, and create the characteristic nutty‑umami profile of tempeh.
The Science
Primary Reaction
Enzymatic hydrolysis of soy proteins and lipids by fungal proteases and lipases