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Food Process- Each food is produced following a highly specific process using the concerned microorganism. A general procedure for the production of fermented foods may be as follows:

(i) seeds are soaked in water (and may be dehulled in Soybean (soak in water for 12-18 hours) some cases),

(ii) the seeds are either cooked by boiling, e.g., tempeh, miso, etc., or ground into a paste, e.g., idli, sofu, etc.,

(iii) the substrate is then inoculated with the appropriate microbial strain and incubated at the specified temperature, and

(iv) after the desired period of fermentation, the fermented food is either prepared and used, stored or processed further to obtain usable food products.

The soybean seeds used for tempeh preparation are soaked in water for 12-18 hr and dehulled (seed coat is removed). The dehulled seeds are then, boiled in water for 30-60 min, cooled and dried to the desired moisture level by natural evaporation of moisture; excess water is drained off after boiling.

The boiled and dried seeds are inoculated with spore suspension of Rhizopus oligosporus and incubated at 30°C for 2-3 days. Usually, the seeds are wrapped in banana leaves as small packets and incubated in shallow pans. At the end of incubation, the seeds become completely covered with fungal mycelium.

The fermented seeds are now pressed into cakes, tempeh cakes, which may be stored or used. Thin strips of tempeh are deep fried and eaten, while larger chunks are added to soups or meat preparations.

 

  

 
 

 
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