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Relationship between the degree of maceration (given in n-value) of fermented soybean and macerating enzyme formation was observed on raw and sterilized soybeans fermented for 12, 24, 36 and 48 h at 30°C with 7 Rhizopus strains. Among 7 Rhizopus strains tested, Rhizopus oligosporus (TISTR3001, known as a dominant tempeh processing strain) gave the most powerful maceration degree (n-value in the equation, F=C(AE )'I) of n= 1.4 (initial value of 1.8) and n = 1.1 (initial value of 1.7) for raw anddoi:10.5109/24149 fatcat:orsjwtdwvve4heq4mc2o3gyhta