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Abstract

Fungi play a crucial role in various industrial applications, particularly in food production and pharmaceuticals. They produce enzymes such as amylases used in baking, proteases used in cheese-making, and penicillin for pharmaceutical purposes. The ability of Rhizopus species to convert substrates into valuable compounds stems from their distinctive carbohydrate-active enzyme profile. Fungal enzymes are key to developing sustainable food systems, offering healthier, minimally processed alternatives. Particularly, the fungus Rhizopus oligosporus drives the fermentation of traditional foods like tempeh, a staple in local diets of Indonesia. This fungus is capable of metabolizing a wide range of carbon and nitrogen sources and forming a dense, white cotton-like matrix that binds beans together. Tempeh is traditionally made using soybeans and has gained global attention due to its culinary versatility, nutritional benefits, and rich umami-like flavors, as well as its chewier texture that increases its palatability compared to boiled beans. This makes it a highly attractive option as a plant-based protein. Tempeh production process involves the use of legumes or cereals and simple steps such as cleansing, soaking, hull removal, boiling, acidifying, tightly packing, and fermentation for around 2 days with a food-grade inoculum. Tempeh fermentation increases the bioavailability of proteins, fiber, vitamins, and minerals and produces isoflavones and bioactive peptides with health benefits. Therefore, studies have proven that consuming tempeh provides antidiabetic effects, reduces cholesterol, enhances cognition, offers antiaging benefits, improves gut health, and reduces cardiovascular disease risk. Traditional fermentation techniques align with the clean-label movement while promoting health benefits and environmental sustainability. This chapter presents scientific evidence on the health and environmental benefits of tempeh-like products, details the production process, and explores culinary applications, including tips for fermentation and fungi enthusiasts.

Keywords

Fungi; Enzymes; Tempeh; Fermentation; Rhizopus oligosporus

Published in

Methods and protocols in food science
2025, pages: 277-300
Title: Fungi
Publisher: Humana New York, NY

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1007/978-1-0716-4989-3_20
  • ISBN: 978-1-0716-4988-6
  • eISBN: 978-1-0716-4989-3

Permanent link to this page (URI)

https://res.slu.se/id/publ/144824