A) When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce.
F) To produce soy sauce, yeast and a type of mould are added to a mixture of soybeans, wheat, and salt.
Explanation:
Soy sauce production involves three steps:
Kroji production: This is the process of adding mould to wheat, salt and soybean mixture
Brine fermentation: This is the introduction of bacteria and yeast for fermentation.
Refining: pasteurization and packaging occur.
The wheat is blended in equal quantity with soybeans and NaCl is added.
The salt present will create an environment for lactic acid bacteria and yeast to ferment.
The first fermenting agent mold as Asperrgilus oryzae breaks down the proteins.
The second fermenting agent is lactobacillus bacteria and yeast which furthur breakdown protein to amino acids. The amino acids like glutamine, lysine, alanine, glycine provides the flavor to soy sauce as they combine with NaCl to form MSG. MSG is a strong taste enhancer. The starch is converted to simple sugars by yeast activity.
