Tempeh is a traditional Indonesian food made by fermenting cooked soybeans wrapped in wilted banana leaves or plastic wraps. The mold Rhizopus oligosporus produces its mycelia and these mycelia penetrate into a block of soybeans. The mold mycelia also surround the block. This kind of fermentation is similar to molded cheese fermentation. Tempe has gradually been accepted by vegetarians in the West as a nutritious and healthy food. It is generally consumed as a deep-fried product. Table 49 lists the basic steps in the production of tempeh (34,36,38,41).
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