Indonesian food, is created by fermenting soybeans with Rhizopus oligosporus. To create tempeh, soybeans first must be soaked in water (usually overnight) at a temperature similar to the environment in which it is placed. The soybean's outer covering is then removed, and the beans are partially cooked. Lactic acid bacteria, like Lactococcus and Lb. casei species, play a major role in the fermentation of tempeh. For the tempeh to ferment, there needs to be a suitable, pure inoculum. Also needed are spores that germinate quickly. For the tempeh to attain its characteristic, compact, 'cake' form after fermentation, the soybeans become compressed by the mycelia of Rhizopus oligosporus. Rapidly growing mycelia help speed the growth of this fungus. Because mycelia are sensitive to dehydration and adverse temperatures, preserving tempeh for extended periods can be challenging. When the soybeans are bound together by the white mycelium, the fungus releases enzymes that can digest protein. Many times, a good inoculum for this new fermentation comes from small pieces of old tempeh that have fermented. The fungus can ferment cereals and legumes other than soy, producing oncom. Wheat and rice may be used. Industrial use This fungus has been used to treat waste and wastewater and produce industrial enzymes. This fungus can be grown for phytase, an animal feed additive that breaks down the antinutrient phytic acid. See also Aspergillus oryzae Medicinal molds Saccharomyces boulardii Saccharomyces cerevisiae References External links Index Fungorum page (synonyms) The Book of Tempeh: Professional Edition - by Shurtleff and Aoyagi (1979). Tempeh production: a craft and technical manual - By William Shurtleff, Akiko Aoyagi, Soyfoods Center (Lafayette, Calif.) Mucoraceae Molds used in food production