Solid-substrate fermentation of soybeans with Rhizopus spp.: comparison of discontinuous rotation with stationary bed fermentation.

@article{Han1999SolidsubstrateFO,
  title={Solid-substrate fermentation of soybeans with Rhizopus spp.: comparison of discontinuous rotation with stationary bed fermentation.},
  author={B Z Han and Jeroen L Kiers and R M J Nout},
  journal={Journal of bioscience and bioengineering},
  year={1999},
  volume={88 2},
  pages={205-9}
}
Tempe is a soybean food obtained by stationary solid-substrate fermentation using moulds (mainly Rhizopus spp.) as starter organism. Traditionally, tempe is fermented in static layer trays or wrapped packages. Due to heat and mass transfer limitations, gradients of temperature and gas atmosphere will result. Agitated fermentation can help to level heat and mass gradients, yielding better homogeneity. This type of process will not result in traditional tempe, but in individually fermented… CONTINUE READING