Mixed cultured tempeh with R.oligosporus & A.oryzae

[KEALA]

Hello,

I am wondering whether it is possible to obtain yummy tempeh with a fermentation that would involve both R.oligosporus & A.oryzae. The rational being the inhibiting properties of A.oryzae on the growth of unwanted or even harmful fungal & bacterial strains. Moreover it sounds like good fun.

A study* suggests that A.oryzae will be helpful as long as it does not dominate R.oligosporus.

Now when it comes to taste & textures aka. yumminess, has anyone tried?

*Starzyńska-Janiszewska A, Stodolak B, Wikiera A. Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds. Acta Sci Pol Technol Aliment. 2015 Apr-Jun;14(2):125-132. doi: 10.17306/J.AFS.2015.2.14. PMID: 28068010.