The two statements which describe the production of soy sauce.
Option A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids.
Option F. To produce soy sauce, yeast and a type of mold are added to a
mixture of soybeans, wheat, and salt.
Explanation:
Soy sauce is naturally prepared by artisanal brewing and fermentation. The basic ingredients used are soybeans, wheat and salt.
During the brewing process, microbes like mold, yeast or bacteria are added to the basic mixture to ferment. When mold is added to the basic mixture, it ferments and forms a mixture called koji.
Molds like Aspergillus soyae called the koji starter is commonly used. The enzymes present in the mold break the starch in the soy beans and wheat into simpler sugars, and proteins into amino acids, and fats into simpler lipids.
The koji is then treated with yeast and lactic acid bacteria which ferments the koji and forms the moromi which is then processed further to form soy sauce.
The enzymes of the yeast converts the simple sugars into alcohol, CO2 and other organic acids and elements which enhance the flavor of the sauce. Lactic acid bacteria takes the role of converting the sugars into organic acids like aspartic and glutamic acid, and other amines.
