Description
Fungal fermentation transforming soybeans into a protein-rich cake through controlled mycelial growth.
Technical
Rhizopus oligosporus hyphae secrete proteases and lipases that hydrolyze soy proteins/triglycerides while producing antimicrobial compounds like rhizoxin. The mycelium forms a structural matrix of chitin-glucan complexes.
Culinary Significance
Creates a firm, nutty-flavored cake with improved digestibility and enhanced nutritional bioavailability compared to raw soybeans.
Science
Primary Reaction
Extracellular enzymatic hydrolysis
Parameters
Temperature
31°C optimal
28°C to 37°C range
Time
36 hours
24 hours – 48 hours
Equipment
Perforated incubation traysHumidity-controlled chamberSterile inoculation tools