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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tempeh is a fermented soybean product produced by inoculating cooked soybeans with Rhizopus spp. and incubating at 30–32 °C for 18–24 h, during which the fungus forms a mycelial network that binds the beans.
Origin: Javanese people (16th century) — Java, Indonesia
See full technique reference →During fermentation Rhizopus spp. secrete proteases, lipases, amylases and phytases that hydrolyze soybean proteins, starches and phytic acid. The resulting peptides, simple sugars, free amino acids and myo‑inositol contribute to the characteristic nutty flavor and improved mineral bioavailability.
Primary Reaction
Enzymatic hydrolysis of soybean proteins, starches, and phytate by Rhizopus spp. leading to flavor and nutritional changes
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