Here's what you can see when you look at soy Tempeh under the microscope.
Tempeh is an Indonesian soy specialty fermented by the fungus Rhizopus oryzae Tempeh is
fairly easy to make yourself from soybeans inoculated with spores and
left to ferment for a day or two you'll find links to recipes in the description.
Fermentation usually takes place in banana leaves or for me in Europe in a plastic
bag here's a piece of homemade Tempeh the mycelium is clearly visible to the naked eye
but we're going to study it much more closely and the microscope will reveal its secrets.
To do this we're going to grow rizopus mycelium on an agar medium we'll start with powdered
spores which can be seen here in the form of a beige powder under sterile conditions close to
a flame we'll deposit a very small quantity of Spore on the culture medium this will be quite
sufficient then close the petri dish and wait for 2 or 3 days if possible in a warm place at
around 30° C here's what you can see the melium has developed well we'll start by observing
it with a powerful magnifying glass the melium filaments are clearly visible and in some areas
of the dish they end in Gray ballls containing the spores we'll now move on to microscopic
observation I use the Scotch tape technique to remove the mycelium without damaging the
structure then I stain with cotton blue a d specific to fungal structures
I then place a cover slide over the specimen and begin observation to achieve this
observation I'm equipping my microscope with an adapter that allows me to place
a camera in place of an eyepiece it's a very economical solution costing just a few dozen
euros and it works very well you can see mycelium filaments very clearly including
their internal structure you can also see spores scattered all over the place
the dark balls seen with the magnifying glass are like fruits full of spores some
are not yet ripe While others have released their contents you can even see the membrane that has
Hum Tempeh really is delicious !
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