Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

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Tempeh is produced by an initial fermentation of soybeans with Rhizopus oligosporus, a type of mold, followed by incubation for several days. Lactic acid bacteria may also be present in the fermentation process, but they are not the primary microorganisms responsible for producing tempeh. Propionibacterium spp. and Leuconostoc mesenteroides are not typically used in tempeh production.

Tempeh, a Staple Food of Indonesia, Is Produced by an Initial