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Soy and legumes from Indonesia
Wet by-products such as okara (tofu pulp) and brewer's spent grain spoil quickly. Moulds can turn okara into food. In Indonesia, okara grown with Rhizopus is called tempe gembus and okara grown with Neurospora is called red oncom; modern labs grow the same moulds, or koji mould, on the pulp after adjusting its water and sterilising it. Each mould needs a different time at about 30 °C.
| Okara or another wet side stream | Fresh okara is about 80–85 % water and spoils within 6–8 h at room temperature. Not coconut press cake or maize, which can carry a deadly toxin (see the safety note)[faisal2026][anwar2017] |
| Mould spore suspension1 % (w/v) | Rhizopus, Aspergillus oryzae or Neurospora, in one comparative study[farniga2026] |
| Starter | defined culture or traditional starter: Rhizopus (tempe gembus, black oncom), Neurospora (red oncom), Aspergillus oryzae (koji) |
Total time across the recorded steps: 24 h – 3 days
What changes: Water is pressed or dried out of the wet pulp so the mould can breathe
Okara straight from the tofu works is too wet for the mould to grow well. Output: drier okara.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wet by-products such as okara (tofu pulp) and brewer's spent grain spoil quickly. Moulds can turn okara into food. In Indonesia, okara grown with Rhizopus is called tempe gembus and okara grown with Neurospora is called red oncom; modern labs grow the same moulds, or koji mould, on the pulp after adjusting its water and sterilising it. Each mould needs a different time at about 30 °C. Made in 4 steps over 24 h – 3 days. The longest step, incubate until the mould covers the cake, takes 24 h – 3 days (Farniga A 2026) and runs at 30 °C (Farniga A 2026). Rhizopus microsporus, R. oligosporus and R. oryzae and Neurospora sitophila do most of the fermenting.
| Main step | 24 h – 3 daysReported[farniga2026] | Incubate until the mould covers the cake |
|---|---|---|
| Temperature | 30 °CReported[farniga2026] | Incubate until the mould covers the cake |
These ferments start from what is left over after another food is made, so the first job is to make a wet, perishable pulp stable enough to ferment, by pressing, drying or sterilising it.
Fresh okara spoils within 6–8 h at room temperature [faisal2026]. Fermented soybean pulp has caused fatal bongkrekic acid poisoning in Central Java, and coconut and corn ferments have caused it too [han2023, anwar2017]. The toxin comes from the bacterium Burkholderia gladioli pathovar cocovenenans, which makes it at 22–30 °C and near neutral pH, the same conditions these moulds grow in. It is heat-stable, so cooking cannot be relied on. Food that holds it can look, smell and taste normal, and no reliable test is on sale [anwar2017]. Good sanitation and complete mould growth may lower the risk but cannot rule it out, so do not mould coconut press cake or maize at home. Peanut and soybean press cake can also carry aflatoxin, and most mycotoxins survive food processing [owolabi2022, who2023].
Hazards the sources name: Burkholderia gladioli pathovar cocovenenans, which makes the toxin bongkrekic acid; fermented soybean pulp caused fatal poisoning in Central Java, and coconut and corn ferments have too; Aflatoxins, reported in oncom made from peanut or soybean press cake.
Every number is labelled with how it is known. How this atlas is made
Tempe gembus was eaten in Java from around 1943, when food was short (Gandjar 1972). Recent studies in Thailand, China and Switzerland revisit fungal fermentation as a way to keep okara out of the waste stream.
