Tempeh starter is inoculated with spores to make tempeh from soybeans. Rhizopus oligosporus and Rhizopus oryzae are used, and the starter can be introduced through a previous batch or powdered starter. Careful temperature and moisture control is required for successful fermentation.
Tempeh starter is an ingredient that has been inoculated with specific spores, so it can be added to soybeans to make the fermented food product known as tempeh. A starter must be used to ensure that the correct type of spores take root on the soybeans so they have the best possible chance of creating tempeh. Under the wrong conditions, instead of fermenting properly, soybeans could actually be overwhelmed by undesirable bacteria or molds which could cause them to spoil and become inedible. The end result of using a tempeh appetizer on soybeans is a fermented block of beans that can be cut up and used in cooking.
There are two varieties of fungal spores used to start tempeh. They are Rhizopus oligosporus and Rhizopus oryzae. Both are found in nature and normally occur in the soil where the fungus grows. Some variants have been further cultivated to be more conducive to production and commercially available. These variations sometimes attempt to produce a more consistent product by making the color of the mold uniform, or they can help speed up the fermentation process under certain circumstances.
When making tempeh, there are two different ways starter spores can be introduced into the soybeans. The first is to use a small piece of tempeh from a previous successful batch that has been kept alive. Active spores in the starter can be transferred to a new batch, just like a bread starter. The most common way is to use a tempeh powdered starter (PTS).
The tempeh powdered appetizer uses a base of ground rice or soybean flour that has been treated with the correct spores. The powder is easy to transport and can be easily added to any mix. Another benefit is that the starter powder can be stored for many months in a freezer to keep the spores alive.
Making tempeh directly from a tempeh starter isn’t necessarily an easy process and can require special attention and sometimes special equipment. In order for the starter to thrive successfully inside the soy, the amount of moisture and temperature must be controlled. Specifically, the spores must ferment at 88° Fahrenheit (about 31° Celsius) for best results; temperatures too far outside of that range can cause the spores to die or not reproduce fast enough to sustain fermentation. One thing you may notice when working with tempeh starter is that a dark, black mold may appear on the surface of the soybeans. This dark color is actually the result of the fungus reproducing and is a sign that it is healthy.
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