The koji and moromi stages of soy sauce fermentation differ by these characteristics: (Select all that apply)
A) Koji is aerobic,moromi is anaerobic
B) Moromi is aerobic,koji is anaerobic
C) Koji is low-salt conditions,moromi is high-salt conditions
D) Moromi is low-salt conditions,koji is high-salt conditions
E) Koji is fermentation for several days,moromi is fermentation for several months
Correct Answer:
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