Description
Tempeh is produced by inoculating cooked soybeans with Rhizopus oligosporus spores and incubating under controlled temperature and humidity to develop a mycelial network.
Technical
During fermentation, Rhizopus oligosporus secretes proteases that hydrolyze soy proteins into peptides and amino acids, enhancing digestibility and flavor. Lipases further break down soybean lipids into free fatty acids, contributing to the characteristic nutty aroma. The process also generates organic acids that lower pH, inhibiting spoilage organisms.
Science
Primary Reaction
Fermentation of soy proteins and lipids by Rhizopus oligosporus, producing peptides, amino acids, free fatty acids, and organic acids.
Sensory Profile
Aroma ()
nuttyearthysavorysubtlemushroom-likemustyslightly ammoniacal