Reduction of incubation time for tempeh fermentation by use of pregerminated inoculum

Spores ofRhizopus oligosporus, pregerminated 8–12 h on cooked white rice, were used to inoculate cooked soybeans, reducing the incubation time of the tempeh fermentation by up to 4 h.A potato extract-yeast extract-glucose broth containing germinated spores as inoculum for tempeh reduced incubation time by 4–5 h. Reduction of up to 17% of the tempeh fermentation time using spores pregerminated in a solid substrate may be of considerable economic value to soyfoods manufacturers.