Description
Tempeh fermentation is the process of inoculating cooked soybeans with Rhizopus oligosporus spores and incubating at ~30 °C to produce a firm, nutty fermented cake.
Technical
During fermentation, Rhizopus oligosporus secretes amylases, proteases, and lipases that hydrolyze starches and proteins, generating peptides, free amino acids, and reducing anti‑nutritional factors such as trypsin inhibitors and phytic acid. The resulting mycelial network binds the soy cake into a cohesive matrix, while the enzymatic activity enhances protein digestibility and imparts a characteristic nutty flavor.
Science
Primary Reaction
Fermentation of soy proteins and starches by Rhizopus oligosporus enzymes, producing peptides, free amino acids, and reducing anti‑nutritional factors.
Sensory Profile
Aroma ()