What is the Tempeh starter?

tempeh starter is a component that has been vaccinated by specific disputes, so it can be added to soybeans to make a fermented food product known as tempeh. The starter must be used to ensure rooting the right type of spore on soy, so they have the best chance of making a tempeh. Under incorrect conditions, instead of proper fermentation, soybeans could actually be amazed by unwanted bacteria or forms that could cause to spoil and become inedible. The final result of the use of the Tempeh starter on soybeans is a block of fermented beans that can be cut and used in cooking. They are rhizopus oligosporus and rhizopus oryzae. Both are found in nature and occur normally in the soil where the fungus grows. Some variations have been cultivated to be more favorable to production and are commercially available. These variations sometimes echo to produce a more consistent product by creating a color uniform color or mayhelp to speed up the fermentation process.

There are two different ways to be introduced into soybeans in the production of tempeh. The first is to use a small piece of tempeh from the successful previous batch that has been maintained alive. Active spores in the starter can be transferred to a new dose, similar to the starter of the bread. The more common way is to use the Tempeh powder starter (PTS).

powder tempeh starter uses the base of rice flour or ground soybeans that were treated with proper disputes. The powder is easy to transport and can be easily added to any mixture. Another advantage is that the powder starter can be stored for many months in the freezer to maintain live spores.

The production of tempeh directly from the Tempeh Jeno starter necessarily easy process and may require special attention and sometimes special equipment. In order for the starter to successfully prosper inside soybean beans, you need to control the amounthumidity and temperature. Specifically, the spores must ferment at 88 ° Fahrenheit (about 31 ° Celsius) for the best results; Temperatures too far outside this range can cause spores to die or reproduce quickly enough to maintain fermentation. One thing that can be observed when working with the Tempeh starter is that the surface of soybeans can appear a dark black form. This dark color is in fact the result of sponge reproduction and is a sign that it is healthy.