ABSTRACT
Soybean is the most utilized protein-rich plant used as a substrate for the production of fermented foods in Indonesia, such as tempe, tauco, and kecap. Tempe is the most popular fermented food product and is part of the Indonesian daily diet. Fermentation of soybean into tempe improves its digestibility and nutritional content. Some bioactive compounds are also released or produced during fermentation. Owing to its outstanding nutritional content and health beneficial effects, tempe is also popular across the world. To a lesser extent, tempe is also produced from various beans other than soybean and some agricultural waste products. Besides being used for tempe fermentation, soybean is also used as a substrate to produce tauco, an Indonesian style miso and soy sauce. The last two fermented products are used as condiments or seasoning in preparation of dishes. Although the main microorganism for tempe, tauco, and soy sauce fermentation is mold, however, yeasts and bacteria, especially lactic acid bacteria (LAB), are also present in considerable number. This fermentation is not a totally controlled fermentation, hence various microorganisms are involved from the beginning of the fermentation process. This chapter discusses about starter culture used for the fermentation, fermentation process, microbiology, chemical changes during fermentation, and nutritional content of tempe, nonsoybean tempe, tauco, and soy sauce.
