Soy sauce is produced by fermentation with Aspergillus and then with halotolerant __________.

Question

Quizplus · Accepted Answer

Soy sauce is typically produced by two-step fermentation. First, the raw ingredients, typically defatted soybeans and roasted wheat, are mixed with Aspergillus oryzae to produce a mash called koji. The koji is then mixed with saltwater and left to ferment with halotolerant bacteria, most commonly strains of the bacteria species lactic acid bacteria and/or Acetobacter. Therefore, the correct answer is A) bacteria.

Soy Sauce Is Produced by Fermentation with Aspergillus and Then