YouTube Transcript:
Tempeh mycelium under the microscope (fermented soybeans)_ Beautiful and succulent!

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 !