Dr Rupy: Ando, thank you so much for coming on the show. Let's talk about why tempeh is the most incredible food that everyone should be putting in their shopping baskets.
Ando: Yes, so tempeh is one of Indonesia's staple sources of protein, and the most common form of tempeh is soybean tempeh. So it's literally whole soybeans fermented together and it would have increased, I would say improved taste and health benefits and bioavailability of the nutrients. And Indonesians love it. So I'm a bit biased, but I have this genuine love for tempeh because it's literally my first food when I was a baby, like that's tempeh porridge for my first food, my childhood snack, and now still my favourite source of protein. And it happened that throughout my tempeh journey, I took my PhD study and I researched on tempeh. That's when I realised that this is an exceptional, nutritious, sustainable and affordable source of protein. So in a nutshell, that's what I would say of why it's, in my opinion, one of the best foods out there.
Dr Rupy: And so you've done a whole PhD on tempeh, which is pretty amazing to start off with. What actually is tempeh? Because I think I've heard you say that tempeh isn't necessarily the food that I'm thinking of, but more so a process.
Ando: Yes, so I see tempeh in two levels. Level one is as a food, in which the most common one is soy tempeh, soybeans fermented using tempeh fungi, the good fungi, and made into this cake-like source of protein that you can slice it, cook it just like meat. And the second level is tempeh as a process. So because it's a fermentation process, you can change the ingredients. You can play around with more than 22 different types of grains, legumes and beans. And the end results, you would have something completely different than the common tempeh. So you can literally play around with it, change the shape, change the colours, change the taste and the health benefits. So I would say that those are the two levels of tempeh in my definition.
Dr Rupy: Yeah, so I mean, just hearing that, it's kind of expanded my understanding of tempeh as an ingredient, because I always thought of tempeh as soybeans and you can add those fermented soybeans, you can add things like hemp seeds to them or nuts or you can change the variety of tempeh that way, maybe even marinate them as well. But actually, the fact that you can use a different sourcing ingredient to create different types of tempeh was new to me. I guess in one of your papers that I read as a result of your PhD, you talk about the type of fermentation that you do and the steps of fermentation. I wonder if you could walk us through what that tempeh fermentation process looks like.
Ando: Yes, so interestingly, I did this tempeh meditation one day at a symposium because people wanted to know how the process is going. And I took them into a journey of looking at it from the baby mushrooms, quote unquote, perspective. Right, so imagine that the tempeh making process is a process in which we need to make the baby mushrooms happy. The name of the baby mushroom is, the long name is Rhizopus, but we can call it Reezy. Let's call it Reezy. So Reezy, as a baby mushroom, needs some basic needs, right? So Reezy needs food. And Reezy likes the food to be tender enough, to be cooked, to be clean and not too hot. And that's literally what how we begin in making tempeh. So whatever your bean is, we soak it overnight to make it tender, and then we remove the skin if the skin is too hard, just like soybean, so that Reezy can bite into it easily. And then we boil it, we simmer it, and we let it dry enough. And that is to allow Reezy to be able to eat it without burning Reezy's mouth. And now we have the cooked food for Reezy. Now it's time for Reezy to eat. So Reezy eats unlike us, like Reezy cannot use hands. Reezy doesn't have hands. Reezy has to use, I would say Reezy's saliva is called enzyme. So enzymes are these biological tiny, tiny molecules that do the jobs of breaking foods or nutrients for us. So Reezy excretes these different enzymes that can break down proteins, called proteases, that can break down lipids or fats, called lipases, and etc. So these allow Reezy to digest the food easily and ultimately, Reezy does the chewing, quote unquote, for us. And that would make these nutrients be more digestible for us. So since Reezy is quite happy with the food, after lunch, Reezy is feeling sleepy and Reezy has to take a nap. So to take a nap, Reezy would like Reezy's bedroom to be a bit breezy. So it has to have some air circulations. And that's why typically we put our cooked beans mixed with our tempeh starter culture or Reezy into containers. So we use plastic bags, we need to poke holes for every about one centimetre. If we use, in Indonesia, we use traditionally banana leaves, guava leaves. With leaves, as you fold it, you've got enough this air circulation coming from the holes. And now people nowadays use trays, so and put it in the oven, but just turn on the lights for the right warmness, and it has some air circulation. And to have a good nap, Reezy requires certain temperature level. And Reezy having Indonesian root in Reezy's blood, Reezy likes Indonesian temperature. So that would be about 20, from 28 degrees Celsius to 32 degrees Celsius would be ideal. And Reezy takes long nap. So Reezy would spend about, I would say 30 hours to 72 hours of nap until Reezy is completely happy and Reezy grows into this adult, happy mushroom in the form, quote unquote, it's actually mould, but good mould, in the form of mycelium that gathers together the beans into this solid cake that we can slice, that we can cook just like meat. But whenever we realise it or not, these very beans that are now fermented have much better qualities in terms of protein and taste compared to before these were fermented by Reezy because again, Reezy chewed the nutrients for us and Reezy improves the flavour. So if Reezy is happy, then we'll be happy too. We got delicious foods in the end. So I would say that's what tempeh fermentation is.
Dr Rupy: That's brilliant. I love that analogy and I'm always going to think of Reezy now, this baby mushroom and nurturing it through the fermentation process. So just to recap that, so you say we're starting with your soybeans. So you soak it overnight, remove the skins to remove the outer casing that would prevent the fungus from accessing the nutrition in the middle of the bean and then cook the bean. And then you wrap it in a porous material, I guess leaves, but let's say I don't have banana leaf or another traditional leaf to wrap it in. Would a muslin cloth or another sort of breathable material like that suffice or does it have to be something more specific?
Ando: In general, yes, but I would avoid anything that can absorb and retain water just because Reezy doesn't like too much water around Reezy. So, yeah, anything that's that's like leaves or even like plastic sheets, baking paper would do. And for leaves, as long as it's safe, as long as it's not producing toxin like poison ivy, it should be all right.
Dr Rupy: Okay, great. And so you have this fungus that secretes the enzymes, proteases, lipases, etc, to break down the nutrients that you find within the bean. And I guess there are some metabolites that are produced as a result of that. Do we have a sense of what additional ones might be other than a simpler protein and a simpler fat structure?
Ando: Oh, yes. So besides the amino acids, the simple fatty acids, what's interesting is that some nutrients were originally trapped in the native forms. I would say in beans, what's most interesting to me is like there are bioactive compounds in various forms of plant-based foods, right? In tomatoes, we got lycopene, in soybeans, we got isoflavones or genistein. And these isoflavones, I would say these bioactive compounds from all these different plants, they have been researched and they've been proven to have correlation with decreased risk of various chronic diseases. And these typically address the inflammation mechanism that is one of the main mechanisms that can lead to chronic disease conditions like Alzheimer, even coronary heart disease and even cancer. And it is actually my PhD research actually. So throughout the fermentation, apart from releasing the simpler forms of protein, i.e. amino acids and fats, i.e. fatty acids, the tempeh fermentation also releases more bioactive compounds that were previously trapped either on the fibre complex or being tied to sugars like glucose. And these allow these bioactive compounds to be more readily digestible for us. So that means that after some tempeh fermentation, all these health-promoting plant-based foods can become even more health-promoting because of the bioactive compounds that are released more. So, yeah, I would say that's my highlight in what's been released by tempeh fermentation that is so great.
Dr Rupy: That's amazing. Okay, so you've got these metabolites, a simpler, more absorbable, different macronutrients, so your proteins and fatty acids and stuff. And then you talk about the humid Indonesian style conditions, 28 degrees to 38 degrees centigrade, and 30 to 72 hours. So when do you know, let's say I'm doing my homemade tempeh process, when do I know that the tempeh has had enough time? I.e. Reezy's had enough time to have his long nap.
Ando: Yep. So first, you can touch it. And if you feel heat coming from it, I mean, it's almost ready or it's ready. And because it will produce its own heat. And the second thing is that you can smell it. I love the smell of fresh tempeh. And the third one is actually fine to open the container, either it's leaf or plastic bag or this closed tray. And you check it. If it's solid, compact, white mass, then I would say that's done. And if you see some black spots, that's all right. That's a natural life cycle of Reezy. It will sporulate when it's happy. But some people would prefer the completely white tempeh mass. I would say that's all right. And if it's not done yet, if you see like the mycelium is quite, it has a lot of gaps, you can always put the container back and leave it for for longer.
Dr Rupy: That's epic. So with that smell that you talked about and and this reaction, I guess it's like some sort of exothermic reaction or heat generating reaction. Is it similar to kind of like a sourdough bread or like a sourdough starter? We have like this mustiness that smells kind of pleasant and and like, you know, something's going on down there.
Ando: Yes, I would say there are similarities. I can't quite describe it. It's a bit fruity. It's also a bit beany, but in a good way. Beany, half meaty, right? But if from sourdough, we can detect the fruitiness, of course, from the some lactic acid bacteria and from my reaction of the protein reacting with the heat, right? There is no, there is none of the cooked notes, right? But I would say that the number one impression is fresh. So I don't know how to describe it further, but it's it's fresh just like, sorry, I don't I don't actually have any comparison for this.
Dr Rupy: That's all right. It's quite a novel ingredient.
Ando: Yeah, it's a it's a worthy experience, I would say.
Dr Rupy: And with different types of fungi that you would use in the fermentation process, I'm imagining there are different types that you could potentially use to elicit different, maybe nutritional profiles as well as flavours. Is that something that you can do with with tempeh?
Ando: Yes, so the family tree of tempeh fermentation is a big, big tree. Right, so we got tempeh, we got tempeh's cousins, and we got tempeh's great cousins. So for the tempeh, I would say the most accessible different starter culture types would be Reezy, Rhizopus oligosporus and Rhizopus oryzae. So these kind of starter cultures you can browse online on Amazon, on eBay, on Google, you can find tempeh starter culture. And typically these two siblings of Reezy would come up. But in Indonesia, just like how there are many types of cheese originating from France, tempeh fermentation is like that as well. So we got at least 40 types of Reezys in Indonesia, and they have different characteristics and different effects. So they would taste quite different. And they would result in different looking tempeh. Interestingly, as the most common tempeh would look white, smooth white, but in some cases, you can see some some yellow spots, a beautiful yellow spots. And in very rare cases in which my mom also fermented tempeh like three weeks ago, we saw this tiny pink patches coming up like once we were done fermenting tempeh. So, yeah, I would say we're just at the tip of the iceberg of tempeh fermentation. I would say try to play around with these two types of Reezys for now, it's accessible around the world. But more of the fermentation depth coming up with with more types of Reezys.
Dr Rupy: I love that. And so is it similar in that when you have like a sourdough starter, for example, you're just constantly growing and you've got to cut it, you've got to give it away to people. Is it like that with the different types of fungi that you use at the start of tempeh fermentation?
Ando: Yeah, so I tried making sourdough from scratch by myself, right, literally not having not buying any starter culture, but just leaving the the flour and water like on my fridge and whatever comes in, I'll make sourdough from it. But I would say I would not recommend doing the same for tempeh fermentation just because one of Reezy's cousins is actually quite dangerous. So the main Reezy is called Rhizopus oligosporus is a nickname from Rhizopus microsporus var oligosporus. So Reezy's cousin, which is Rhizopus microsporus var microsporus, we call it Rhizopus microsporus, can produce toxin. So we need to be very careful about it and it can look the same like Reezy. And so that's why although the origin of tempeh now is very likely that, oh, this random person wrapping the boiled soybean lunch in guava leaves, then when they opened it, oh, what is this? A solid white? And the person still ate it anyway. Although that sounds very romantic to do that as well these days, I would not recommend it because of these Reezy's risky cousin. So I would still recommend purchasing these food safety tested starter cultures online to begin the tempeh making journey.
Dr Rupy: Do you believe that story about how tempeh came to fruition 300 years ago of of the random person who just wrapped it in a banana leaf and came back a couple of days later to to find tempeh?
Ando: Yeah, I don't have any other alternative for now yet because like, I think the the earliest documentation was not even the fermentation process. It was in the 1600s and it took place in interestingly where in where my grandpa was born in in this tiny village in Central Java, out of Indonesia's 17,000 islands. It was about this dish which is literally tempeh made into a curry and was drizzled on these boiled veggies eaten with white rice and some rice crackers. So 100% vegan, like the origins of many Indonesian foods served to a prince who would later wrote this story into his journal and this journal turned out to be an ancient inscription that we can read now. So it originated as the earliest documentation was tempeh is a dish served to a prince. So, yeah, I'm still wondering what actually happened for the very first tempeh, but I would not be surprised if there were actually many casualties in doing the quote unquote R&D, the ancient R&D, right, so that now we have these tailored, optimised tempeh that we can enjoy now.
Dr Rupy: You mentioned a lot of the tempeh traditionally that you have in Indonesia is white. And certainly when I do Google images searches online, I can see it's usually white. But the stuff that we have, particularly in the UK and I think in the US as well, tends to have almost like a beige colour with some discolouration on the outside that can be black and sometimes with white spots as well, at least from my limited experience of enjoying tempeh. Is there a reason why we tend to get the beige stuff rather than the white stuff?
Ando: Yes. So in Indonesia, fresh tempeh could only last for three days because the fermentation happens at a higher pace and it gets over fermented very quickly. When it's over fermented, typically we only use it as seasoning. For some people, it's too funky, right? And in Indonesia, because I would say it's been around for about 400 years, then food regulation wise, it's allowed to have these fresh tempeh everywhere that it's just wrapped in plastic bags sold in supermarkets. But in Europe, in North America, and in most countries outside of Indonesia that I know of, including Japan, that it is not allowed for food safety reason. So we need to do this very mild heating process. So about 75 degrees Celsius for about 15 minutes. And the technical term is pasteurisation. But I don't want to scare people off the term because it's pasteurisation, that sounds scary. It's actually just heating it 75 degrees Celsius for 15 minutes using steam as it has been packed. So because of these heat exposure that the shelf life extends because the fermentation is frozen and the beige colour that you mentioned, that comes from the mycelium more pressed into towards the beans. The beans, soybeans have natural bright yellow colour. And because typically these are vacuum packed for for longer shelf life as well, that gives the yellow colour that that you see.
Dr Rupy: Gotcha. And so is it fair to say that the fresh tempeh that you can buy, because you're dialling in from Indonesia right now, so the fresh tempeh that you can buy from your local supermarket has probiotic qualities, whereas the tempeh that we have access to that has that mild processing of heat inactivates the probiotic qualities and gives us some other benefits, high in fibre, high in protein, but not the probiotic qualities.
Ando: So in short, yes, but interestingly, I've read quite a lot of research on paraprobiotics. And it's interesting because, yes, the probiotics, if we pasteurise the tempeh, the probiotics would be dead. But then from the remnants, they still stimulate positive immune response. Like we can see spike in IgG in the bloodstream that says that, oh, yeah, the immune system is being exercised. So these paraprobiotics, I don't find it in quite a lot of food, but in tempeh, that's very interesting because we still have the prebiotics, of course, from the fibre, it would feed the probiotics in our gut. And from the paraprobiotics, the remnants of the probiotics, it would still enrich the gut microbiome composition and promote positive immune response.
Dr Rupy: Yeah, yeah, that's fascinating. I love that kind of concept of these paraprobiotics and that I think even having the dead microbial cell walls in the product that you consume elicits some beneficial effect. So, yeah, definitely one to watch there. And I so let's turn our attention to the different types of tempeh. So we've alluded to the fact that you can use many different starter fungi, although there are some typical ones that you would recommend from the two different families or the two core families. But there are some other wonderful derivations of tempeh that don't use soybean, they use other beans. What other ones can you speak to that you've tried perhaps?
Ando: Yes, so let's start with the level of variation in terms of the ingredients. So my grandpa, when he was a kid, he could not afford whole bean tempeh that we can enjoy now. He could only afford tempeh made of tofu byproducts. So when we make tofu, we basically steep down some solids from soy milk, right, to make it into tofu, just like how we make paneer, just like how we make cheese. So tofu is like the cheese of soy milk. But then there are still some residues, some solids that are not steeped down into tofu. And these solids are fermented into tempeh. And it's called tempeh gembus. So this gives this homogeneous texture. It's almost like fish. So my grandpa used to eat this when he was a kid because he simply couldn't afford it. And this says a lot about the depth of how tempeh fermentation can produce variety of end products. So, and now people have been making tempeh using oat milk solids, like soy milk industry side stream as well, which is one of our research projects. So it gives this lens of upcycling that which I think is fascinating about tempeh fermentation. We can upcycle foods that we waste, which is like global food waste number is ridiculous, right, about 30%, I think. And the second one is, like you mentioned, the starter culture. We have this another cousin of tempeh in Indonesia called onchom. So interestingly, onchom looks, the colour of onchom is like, it's pink. It's almost like salmon, people say. So it has different flavour profile, it's funkier. So it's almost like quite a niche flavour for people. And but it says a lot that even the tempeh fungus Reezy can grow together with onchom fungus, Neurospora, what should we call it? Just Nero, let's call it Nero. So it's not just about picking the starter culture, it's about combining which organisms that we want to grow together with. So in this regard, I've been experimenting with creating high vitamin B12 tempeh, so naturally, no fortification, high vitamin D tempeh. And because it goes back to how rich Indonesian tempeh are in vitamin B12. And interestingly, in the early days, we cannot detect vitamin B12 in tempeh outside of Indonesia because the vitamin B12 comes from a bacteria, good bacteria that come unintentionally from the soil, from the river. So now at Better Nature, we're trying to make this in hygienic condition, adhering to food standards and regulation. And the last one I would say is the container. So tempeh fermentation, it will follow the shape and the volume and the space given with the container. So if we ferment tempeh in star-shaped containers, the end products will be star-shaped. If we ferment tempeh in the sculpture shape, you can create a sculpture made using tempeh fermentation. So now it expands again, it could be beyond food, it could be art as well. But yeah, we can go endless with these. And yeah, by adjusting the temperature and the humidity, we can prolong the fermentation but have the mycelium deeper into the beans or you can increase the temperature and shorten the fermentation so that it has milder taste and be less funky. So, yeah, I would say.
Dr Rupy: That's incredible because, you know, as you're talking there about increasing vitamin D or increasing B12 and tinkering with the nutritional profile, the way we traditionally do it today in the UK is fortification. So we fortify, for example, white flour because we've essentially stripped all the B vitamins out of it and we have to add essentially a multivitamin like product to the flour to ensure that it meets nutritional values. But if there is a way to naturally process this incredible ingredient, it just stands to reason that that's probably what we should be doing rather than trying to tinker with just like adding individual nutrients to the end product.
Ando: Yeah, absolutely agree. I think one key word about tempeh is its wholesomeness. So that there was the age where people try to make supplements, right? Oh, we have vitamin C is really good for your body. Eat, consume this vitamin C every day. Wait a second, vitamin C can only work together with vitamin E. Have this vitamin C and E supplements. Oh, wait, sorry, we need also fibre to protect them so that to make them like survive the intestines. So that is catching up, right? But then from whole foods, science sometimes is catching up that the whole foods contain a lot more beneficial nutrients that we might not know all of them yet. And I think tempeh is one of them. So with bioactive compounds protected with the fibre and protein and fat, I would say, and now vitamin B12 and vitamin D, what's beautiful about tempeh is that we can, I would say, we can tailor the fermentation process according to what we want, but still retain the value of creating something naturally nutritious and wholesome.
Dr Rupy: Yeah, you mentioned a lot of the tempeh traditionally that you have in Indonesia is white. And certainly when I do Google images searches online, I can see it's usually white. But the stuff that we have, particularly in the UK and I think in the US as well, tends to have almost like a beige colour with some discolouration on the outside that can be black and sometimes with white spots as well, at least from my limited experience of enjoying tempeh. Is there a reason why we tend to get the beige stuff rather than the white stuff?
Ando: Yes. So in Indonesia, fresh tempeh could only last for three days because the fermentation happens at a higher pace and it gets over fermented very quickly. When it's over fermented, typically we only use it as seasoning. For some people, it's too funky, right? And in Indonesia, because I would say it's been around for about 400 years, then food regulation wise, it's allowed to have these fresh tempeh everywhere that it's just wrapped in plastic bags sold in supermarkets. But in Europe, in North America, and in most countries outside of Indonesia that I know of, including Japan, that it is not allowed for food safety reason. So we need to do this very mild heating process. So about 75 degrees Celsius for about 15 minutes. And the technical term is pasteurisation. But I don't want to scare people off the term because it's pasteurisation, that sounds scary. It's actually just heating it 75 degrees Celsius for 15 minutes using steam as it has been packed. So because of these heat exposure that the shelf life extends because the fermentation is frozen and the beige colour that you mentioned, that comes from the mycelium more pressed into towards the beans. The beans, soybeans have natural bright yellow colour. And because typically these are vacuum packed for for longer shelf life as well, that gives the yellow colour that that you see.
Dr Rupy: Gotcha. And so is it fair to say that the fresh tempeh that you can buy, because you're dialling in from Indonesia right now, so the fresh tempeh that you can buy from your local supermarket has probiotic qualities, whereas the tempeh that we have access to that has that mild processing of heat inactivates the probiotic qualities and gives us some other benefits, high in fibre, high in protein, but not the probiotic qualities.
Ando: So in short, yes, but interestingly, I've read quite a lot of research on paraprobiotics. And it's interesting because, yes, the probiotics, if we pasteurise the tempeh, the probiotics would be dead. But then from the remnants, they still stimulate positive immune response. Like we can see spike in IgG in the bloodstream that says that, oh, yeah, the immune system is being exercised. So these paraprobiotics, I don't find it in quite a lot of food, but in tempeh, that's very interesting because we still have the prebiotics, of course, from the fibre, it would feed the probiotics in our gut. And from the paraprobiotics, the remnants of the probiotics, it would still enrich the gut microbiome composition and promote positive immune response.
Dr Rupy: Yeah, yeah, that's fascinating. I love that kind of concept of these paraprobiotics and that I think even having the dead microbial cell walls in the product that you consume elicits some beneficial effect. So, yeah, definitely one to watch there. And I so let's turn our attention to the different types of tempeh. So we've alluded to the fact that you can use many different starter fungi, although there are some typical ones that you would recommend from the two different families or the two core families. But there are some other wonderful derivations of tempeh that don't use soybean, they use other beans. What other ones can you speak to that you've tried perhaps?
Ando: Yes, so let's start with the level of variation in terms of the ingredients. So my grandpa, when he was a kid, he could not afford whole bean tempeh that we can enjoy now. He could only afford tempeh made of tofu byproducts. So when we make tofu, we basically steep down some solids from soy milk, right, to make it into tofu, just like how we make paneer, just like how we make cheese. So tofu is like the cheese of soy milk. But then there are still some residues, some solids that are not steeped down into tofu. And these solids are fermented into tempeh. And it's called tempeh gembus. So this gives this homogeneous texture. It's almost like fish. So my grandpa used to eat this when he was a kid because he simply couldn't afford it. And this says a lot about the depth of how tempeh fermentation can produce variety of end products. So, and now people have been making tempeh using oat milk solids, like soy milk industry side stream as well, which is one of our research projects. So it gives this lens of upcycling that which I think is fascinating about tempeh fermentation. We can upcycle foods that we waste, which is like global food waste number is ridiculous, right, about 30%, I think. And the second one is, like you mentioned, the starter culture. We have this another cousin of tempeh in Indonesia called onchom. So interestingly, onchom looks, the colour of onchom is like, it's pink. It's almost like salmon, people say. So it has different flavour profile, it's funkier. So it's almost like quite a niche flavour for people. And but it says a lot that even the tempeh fungus Reezy can grow together with onchom fungus, Neurospora, what should we call it? Just Nero, let's call it Nero. So it's not just about picking the starter culture, it's about combining which organisms that we want to grow together with. So in this regard, I've been experimenting with creating high vitamin B12 tempeh, so naturally, no fortification, high vitamin D tempeh. And because it goes back to how rich Indonesian tempeh are in vitamin B12. And interestingly, in the early days, we cannot detect vitamin B12 in tempeh outside of Indonesia because the vitamin B12 comes from a bacteria, good bacteria that come unintentionally from the soil, from the river. So now at Better Nature, we're trying to make this in hygienic condition, adhering to food standards and regulation. And the last one I would say is the container. So tempeh fermentation, it will follow the shape and the volume and the space given with the container. So if we ferment tempeh in star-shaped containers, the end products will be star-shaped. If we ferment tempeh in the sculpture shape, you can create a sculpture made using tempeh fermentation. So now it expands again, it could be beyond food, it could be art as well. But yeah, we can go endless with these. And yeah, by adjusting the temperature and the humidity, we can prolong the fermentation but have the mycelium deeper into the beans or you can increase the temperature and shorten the fermentation so that it has milder taste and be less funky. So, yeah, I would say.
Dr Rupy: That's incredible because, you know, as you're talking there about increasing vitamin D or increasing B12 and tinkering with the nutritional profile, the way we traditionally do it today in the UK is fortification. So we fortify, for example, white flour because we've essentially stripped all the B vitamins out of it and we have to add essentially a multivitamin like product to the flour to ensure that it meets nutritional values. But if there is a way to naturally process this incredible ingredient, it just stands to reason that that's probably what we should be doing rather than trying to tinker with just like adding individual nutrients to the end product.
Ando: Yeah, absolutely agree. I think one key word about tempeh is its wholesomeness. So that there was the age where people try to make supplements, right? Oh, we have vitamin C is really good for your body. Eat, consume this vitamin C every day. Wait a second, vitamin C can only work together with vitamin E. Have this vitamin C and E supplements. Oh, wait, sorry, we need also fibre to protect them so that to make them like survive the intestines. So that is catching up, right? But then from whole foods, science sometimes is catching up that the whole foods contain a lot more beneficial nutrients that we might not know all of them yet. And I think tempeh is one of them. So with bioactive compounds protected with the fibre and protein and fat, I would say, and now vitamin B12 and vitamin D, what's beautiful about tempeh is that we can, I would say, we can tailor the fermentation process according to what we want, but still retain the value of creating something naturally nutritious and wholesome.
Dr Rupy: We've talked about protein a couple of times here. One of the pushbacks that a lot of people have for comparing protein sources across each other is a protein is not necessarily a protein, right? So a protein may have a completely varied essential amino acid profile. With beef, you tend to have a lot more of the methionine and leucine and these sort of master amino acid blocks that lead to protein muscle synthesis and muscle protein synthesis and all the rest of it. Does tempeh compare when we look a little bit deeper at the actual amino acid profile to some of the other animal-based proteins that we find?
Ando: Right. So since we've talked about that tempeh can be made from different kinds of beans, now it would be depending on what beans we use, right? But in terms of soybean, I think soy is an exception. Like people, yeah, like the pushbacks I got in promoting tempeh is that, oh, but it's a plant-based source of protein. Typically plant-based sources of protein do not have complete amino acid profiles, right? And soybean tempeh, which is the most researched one, has complete amino acid profiles because soybean is quite an exceptional crop. So I would I would give credits to all those people who I would say optimised soybean as a crop so that now it has complete source of amino acids. What's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, then potentially because of the, I got two hypotheses, one of the one is the the release of the inaccessible ones previously, or even the synthesis by Reezy itself. And what's interesting is that throughout the fermentation process, it altered the levels of amino acids, depending on what kind of fermentation we do, which organisms we use, which temperature that we apply. But we see, for example, leucine wise, it can increase tremendously after tempeh fermentation, a bit of salt, then it would because because of the mycelium, tempeh has this sponginess that it can soak up flavours really well. So we soak the water, then after that, we we fry it. Indonesians love to to deep fry. But because we marinate it first, the water content in the in the tempeh gives some cushion at least, like for this process. But the whole point is to brown tempeh. So you can brown it in any other way, you can air fry it, and the point is to have this Maillard reaction because brown tempeh tastes much better than unbrown tempeh. Then after that, we cook it with just a bit of oil, then we cook the shallots, garlic, chilli peppers, then put the tempeh in, drizzle it with Indonesian, we call it kecap manis, a sweet soy sauce. So fermented, again, fermented soy beans into soy sauce.
Dr Rupy: Oh, I love kecap manis. So good.
Ando: Yeah, it's so good. And we shave a bit of this coconut palm sugar, right? Because these heated palm sugar would create this glaze or caramelised coating. So it would look like this shiny dark glazed cubes of tempeh in the end. Then we put some chopped, I would say, leeks or green onions on top of it, eat it with hot white rice, and usually with some condiments, just crushed red chilli peppers with one garlic and a bit of salt for dipping and with some rice crackers. I would say that's my main tempeh dish. And we call it tempeh orek. We got the recipe as well.
Dr Rupy: Oh, orek. I'm looking that up right now and I'm going to make that recipe and maybe even a version of it on the Doctor's Kitchen app as well. So that is epic. That sounds so good. Listen, Ando, this has been wonderful chatting to you. I could talk to you all day about all the different types of tempeh. I'm sure we're probably going to have to do a little cook up session when you're next in the UK for sure. But thank you so much for your wisdom and sharing your incredible knowledge around this incredible ingredient. And I hope more people put it in their baskets. It's a wonderful, healthy ingredient.
Ando: Yeah, thank you very much. I really enjoyed the discussion. And yeah, I look forward to like cooking out on tempeh orek one day.
