Description
Tempeh is produced by inoculating cooked, dehulled soybeans with Rhizopus oligosporus spores and incubating at 30‑33 °C under high humidity.
Technical
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.
Science
Primary Reaction
Aerobic mycelial growth of Rhizopus oligosporus with proteolysis and acid production
Sensory Profile
Aroma ()
earthynuttymushroomyumamisubtle
Origin & History
Civilization
Indonesian people
Era
Traditional