Inoculation

After cooking, the beans are drained and dried. Next, they are inoculated with either a portion from a previous batch of fully developed tem-peh, a wild, mixed strain culture called "usar," or, as is more common in modern manufacture, with a spore culture of Rhizopus micro-sporus var. oligosporus (hereafter referred to as R. oligosporus). Typical culture inocula levels range from 107 to 108 spores (about 1 g) per kg of beans. Pure R. oligosporus cultures can be added directly to the beans, or the spores can be inoculated onto steamed rice, incubated until well-grown, and then used to inoculate the soy beans.

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