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Appl Environ Microbiol. 1976 August; 32(2): 284-287
Copyright © 1976 American Society for Microbiology. All Rights Reserved.

Penetration of Rhizopus oligosporus into Soybeans in Tempeh

¹ Department of Botany, Southern Illinois University, Carbondale, Illinois 62901

ABSTRACT

Histological observations were made on the penetration of hyphae of Rhizopus oligosporus into soybean cotyledons in tempeh, an Indonesian soybean food. Hyphal penetrations averaged one per 1,400 µm² (±390 µm²) on the curved (outer) cotyledon surface and one per 1,010 µm² (±340 µm²) on the flat (inner) one. Hyphae infiltrated to a depth of 742 µm, or about 25% of the average width of a soybean cotyledon. This previously unreported degree of penetration offers partial explanation for the rapid physical and chemical changes in soybeans during tempeh fermentation.