Description
Tempeh starter inoculation is a controlled fungal fermentation of cooked soybeans using Rhizopus oligosporus spores.
Technical
During inoculation, Rhizopus oligosporus metabolizes soybean carbohydrates, producing organic acids such as citric and gluconic acid and secreting proteases and amylases that break down proteins and starches. The resulting acidification and enzymatic activity promote hyphal binding of the beans into a cohesive cake, while the fungal metabolism also generates flavor precursors that contribute to the characteristic nutty and umami profile.
Science
Primary Reaction
Fermentation of soybeans by Rhizopus oligosporus producing organic acids and enzymes that bind beans into a cake
Sensory Profile
Aroma ()
earthynuttymildly sourfungalsavorymustymushroom-like