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.

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.