Microbiological, sensory, and chemical properties of high-quality tempeh made with instant tempeh inoculum powder.

The combination of and liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant inoculum powder to produce high-quality tempeh.

The Growth of Yeast and Fungi, the Formation of -Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh.

Generally, the microorganism involved in soybean fermentation for the production of tempeh is . However, , a type of -glucan-producing yeast, is known to be present and grow in the fermentation process. This study was aimed at investigating yeast and fungal growth dynamics, -glucan formation, and antibacterial activity against during the fermentation after adding .

Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage.

Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve tempeh due to no heat involved. The quality of tempeh is highly influenced by mold growth because of its role in forming a compact texture, white color, and functional properties as well as consumer acceptance.