Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according soybean/common bean ratio and defining procedure for preparing in compliance with regulation on standards acceptable microbiological contamination. Tempehs (BT), soybean (ST) both (SBT) were produced two methods (traditional modified). The viable BT was used hamburger preparation, which evaluated sensory acceptance comparison traditional ST. best Rhizopus oligosporus obtained made a medium rice flour presented cell concentration 106cells/mL. method bacterium grown beyond limit allowed regulation. Instead, modified can be recommended industries ensure sanitary quality tempeh. Finally, had good (58%) regarding general appearance, but its flavor must improved.