Rhizopus

Rhizopus is a genus of common saprophytic fungi. It is used in food production, most notably in the fermentation of soybeans to create tempeh. The process involves inoculating cooked soybeans with Rhizopus spores, which then bind the beans together into a firm cake.

Rhizopus is primarily used as a fermentation agent in the production of tempeh, a traditional Indonesian food. Its enzymatic activity breaks down complex carbohydrates and proteins in soybeans, contributing to the characteristic texture and flavour of tempeh. It is also used in the production of certain fermented soy products and meat analogues.

Rhizopus itself is not typically listed as a food additive on the UK Register of Food Additive Authorisations. Its use is primarily as a fermentation culture in the production of foods like tempeh. Regulatory bodies like EFSA evaluate the safety of food additives, but Rhizopus in this context is considered a processing aid or culture. Concerns are generally related to potential mycotoxin production in improperly stored or fermented products, though this is rare in commercially produced tempeh.