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Rhizopus oligosporus Saito is the classic tempeh starter: its white mycelium binds cooked, dehulled soybeans (or other legumes and grains) into a firm cake within about 24-48 hours at around 30 C. It is regarded as a domesticated form of R. microsporus and is best treated as a member of the R. microsporus species group. Commercial tempeh starters (ragi tempeh) may also contain R. oryzae (R. arrhizus).
Traditional use in Indonesia; now worldwide in food production.
No strains cataloged yet for this species.
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