Changes in the concentration of organic acids during the soaking of soybeans for tempe production

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Abstract
Summary: Soybeans were soaked for 24h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Valeric, propionic, formic and acetic were the main acids in the beans. Their concentrations decreased progressively during soaking as they were leached from the bean into the soak‐water. At the end of soaking, lactic and malic were the main acids in the beans. They were produced by microbial fermentation in the soak‐water and diffused into the beans. The concentration of acids produced in the soak‐water was determined by the microbial species responsible for the fermentation.

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