Editing Tempeh (section)

=== Antimicrobial agents ===
''[[Rhizopus]]'' cultures responsible for the [[fermentation]] of tempeh from soybean produce natural, heat-stable [[Antimicrobial|antimicrobial agents]] against spoilage and disease-causing microorganisms, extending the [[shelf life]] of the fermented product through microbial antagonism. The mold is capable of inhibiting the growth of other fungi such as ''[[Aspergillus flavus]]'' and ''[[Aspergillus parasiticus]]'' by interfering with the accumulation of [[aflatoxin]] (especially [[aflatoxin B1]]), the [[mycotoxin]] of greatest concern. ''R. oligosporus'' has also been reported to produce four to five antibacterial substances during fermentation process. It produces [[Phenols|phenolic compounds]] against pathogenic bacteria such as ''[[Helicobacter pylori]]'' and an antibacterial protein has been identified with activities against ''[[Bacillus]]'' species (especially against ''[[Bacillus subtilis]]'' and ''[[Bacillus cereus]]''<ref>{{Cite journal|last1=Roubos-van den Hil|first1=P.J.|last2=Dalmas|first2=E.|last3=Nout|first3=M.J.R.|last4=Abee|first4=T.|date=2010|title=Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores|url=http://dx.doi.org/10.1111/j.1365-2672.2009.04637.x|journal=Journal of Applied Microbiology|volume=109|issue=1|pages=137–145|doi=10.1111/j.1365-2672.2009.04637.x|pmid=20002864|s2cid=44995408|issn=1364-5072|url-access=subscription}}</ref>), ''[[Staphylococcus aureus]]'', and ''[[Lactococcus lactis|Streptococcus cremoris]]''.