The industrial manufacture of tempeh is quite simple, although numerous variations exist, depending largely on the scale of production, geographical and climatic considerations, and manufacturer preferences. The only raw material is soy beans, the fermentation time is short, and there is no aging or ripening period involved. In fact, the entire start-to-finish process is less than forty-eight hours.Tempeh can be considered as solid-state fermentation in that it consists of soy beans that are essentially held together by the mold mycelium that grows throughout and in between the individual beans. It should be noted that although other legumes, cereal grains, vegetables, and even seafood can be incorporated into tempeh (and are commercially available), soy beans are by far the most common starting material.
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