LIFE SCIENCE

Detailed explanation-1: -Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using Rhizopus sp., as well as Aspergillus oryzae, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempeh-like products.

Detailed explanation-2: -Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold grows it produces fluffy, white mycelia, binding the beans together to create an edible “cake” of partly catabolized soybeans.

Detailed explanation-3: -Rhizopus oligosporus. Worldwide, tempeh is eaten as a sustainable and healthy alternative to meat. It is made from soybeans, but without a special fungus it would not exist. The fungus Rhizopus oligosporus binds the beans together with its mycelium and transforms it into a much more nutritious product.