SummaryIn fermenting tempeh made from non‐acid‐soaked horsebean, pea, and soybean Staphylococcus aureus grew rapidly to a final count of 108cfu.g‐1 or more, but growth was less when chickpea was used. Inoculation of the cooked beans with Lactobacillus plantarum markedly decreased S. aureus growth rate and the final count in non‐acid‐soaked horsebean and pea tempeh, strongly retarded growth in chickpea‐, and completely inhibited growth in soybean‐tempeh. Acid‐soaking the beans resulted in lower S. aureus growth, and inoculation with Lb. plantarum completely inhibited it in soybean and reduced the counts in the other products to less than 104cfu.g‐1. Acidity, pH and other substances produced by Lb. plantarum are believed to inhibit S. aureus in fermenting tempeh. Inoculation of beans with Lb. plantarum may be used to control S. aureus growth and enterotoxin production during commercial scale tempeh production.