Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

A) lactic acid bacteria; Aspergillus oryzae
B) lactic acid bacteria; Rhizopus oligosporus
C) Propionibacterium spp.; Aspergillus oryzae
D) Propionibacterium spp.; Leuconostoc mesenteroides
E) Propionibacterium spp.; Rhizopus oligosporus