Description
Fermentation of legumes uses microbes to acidify and enzymatically modify beans, improving flavor, texture, and nutrient availability.
Technical
Lactic acid bacteria convert fermentable sugars to lactic acid, dropping the pH from ~6.5 to 4.0‑4.5, while yeasts and molds contribute ethanol, acetic acid, and proteolytic enzymes that hydrolyze proteins into peptides and free amino acids. Indigenous phytases and microbial phytases degrade phytic acid, increasing iron and zinc bioavailability, and microbial metabolism transforms isoflavone glycosides into more bioactive aglycones.
Science
Primary Reaction
Carbohydrate fermentation to lactic acid (C6H12O6 → 2 CH3CH(OH)COOH) coupled with proteolysis and phytate degradation
Sensory Profile
Aroma ()
nuttyearthyumamisourmoldy (tempeh)fermented tangyeasty