Description

Tempeh is a traditional Indonesian fermented soybean product where fungal mycelium binds beans into a firm cake.

Fermentation process

  • Soybeans soaked, dehulled, and cooked
  • Inoculated with a starter (commonly Rhizopus spp.)
  • Incubated ~24–48 h until a compact cake forms

Reported microbiology (examples)

  • Starter fungi: Rhizopus oligosporus / Rhizopus spp.
  • Associated bacteria may be present depending on production (variable)

Functional relevance

  • Improved protein digestibility
  • Reduced antinutritional factors
  • Increased bioavailability of nutrients

References

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