Description
Fungal fermentation transforming soybeans into a protein-rich cake through controlled mycelial growth.
Technical
Rhizopus oligosporus hyphae secrete proteases and lipases that hydrolyze soy proteins/triglycerides while producing antimicrobial compounds like rhizoxin. The mycelium forms a structural matrix of chitin-glucan complexes.
Culinary Significance
Creates a firm, nutty-flavored cake with improved digestibility and enhanced nutritional bioavailability compared to raw soybeans.
Gear for Tempeh Mold Culturing
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