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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tempeh is produced by inoculating cooked, dehulled soybeans with Rhizopus oligosporus spores and incubating at 30‑33 °C under high humidity.
Origin: Indonesian people (Traditional) — Indonesia
See full technique reference →During incubation the pH falls from ~6.5 to 4.5‑5.0 as the fungus secretes organic acids, which suppress spoilage bacteria. Rhizopus mycelium penetrates each bean, forming a white, firm cake; fungal proteases hydrolyze soy proteins, increasing digestibility and releasing free amino acids that boost umami.
Primary Reaction
Aerobic mycelial growth of Rhizopus oligosporus with proteolysis and acid production
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