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[tempe]) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.empeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.
Fermentation in progress: Bubbles of CO2 form a froth on top of the fermentation mixture. Overview of ethanol fermentation. One glucose molecule breaks down into two pyruvate molecules (1). The energy from this exothermic reaction is used to bind inorganic phosphates to ATP and convert NAD+ to NADH.he acetaldehyde is then reduced into ethanol using the energy and hydrogen from NADH; in this process the NADH is oxidized into NAD+ so that the cycle may repeat (3). Fermentation is a metabolic process that converts sugar to acids, gases or alcohol.