Tempeh Spores Colonized Petri Dish (Rhizopus oligosporus)

Tempeh spores colonized Petri — Rhizopus oligosporus

A colonized Petri dish of Rhizopus oligosporus, the filamentous fungus used to ferment cooked soybeans (and other legumes) into tempeh. The mycelium binds the beans into a firm, sliceable cake. This is a culinary fermentation culture, not a mushroom that fruits on wood or grain spawn.

What you receive

• One colonized Petri dish of Rhizopus oligosporus (tempeh starter)
• Spores and mycelium on agar, produced in our laboratory in Italy
• Species label: Tempeh Spores / Rhizopus oligosporus

How it is used

Transfer from the plate onto cooked, dehulled, cooled soybeans (or other legumes) under clean conditions. Typical tempeh incubation is 30–32 °C for about 24–36 hours. Above 35 °C the culture dies; below 25 °C fermentation slows and contamination risk rises.

This dish is a laboratory starter. It is not a ready commercial tempeh-spore sachet dosed per kilogram of beans, and it is not a mushroom fruiting culture.

Storage

Keep refrigerated until use. Culinary fermentation culture. Packed and shipped from Mercato San Severino, Italy. Processing 1–3 days.