Which two statements describe the production of soy sauce?

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.
B. When soy sauce is made, some of the alcohol evaporates while the carbon dioxide that is produced gives the sauce a unique flavor.
C. When soy sauce is made, the chemical compound acetaldehyde gives the sauce its distinctive flavor.
D. To produce soy sauce, bacteria are added to milk to break down the sugars into lactic acid and acetaldehyde.
E. To produce soy sauce, yeast is added to a mixture of milk and sugar, and the sugar is converted into alcohol and carbon dioxide.
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt

The statements which describe the production of soy sauce are:

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 mold are added to a mixture of soybeans, wheat, and salt

Explanation:

Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.

The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.

Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.

During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.

Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.

Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.

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