Question

Arrange the steps involved in the production of soy sauce
[A.] Roasting of wheat 
[B.] Moromi stage 
[C.] Lactic/ethanolic fermentation 
[D.] Fermentation at 25-30 \(^{\circ}\)C for 2-3 days 
Choose the most appropriate answer from the options given below:

• A. A, D, B, C
• B. A, C, B, D
• C. A, D, C, B
• D. C, B, D, A

Hint:

Soy sauce production has two key stages: first, the solid-state \textbf{Koji} fermentation (mold growth for a few days), followed by the long, liquid \textbf{Moromi} fermentation (yeast/bacteria action for months).

Answer 1

The Correct Option is A

Step 1: Identify the Koji and Moromi stages in traditional soy sauce fermentation.

Step 2: Order the following steps chronologically:
1. (A) Wheat Roasting: Raw soybeans are soaked and cooked, while wheat is roasted and crushed as the initial preparation for fermentation and flavor development.
2. (D) Koji Fermentation (25-30 \(^{\circ}\)C for 2-3 days): Cooked soybeans and roasted wheat are inoculated with *Aspergillus oryzae* to create Koji. Aerobic fermentation allows mold growth and enzyme production.
3. (B) Moromi Stage Initiation: The Koji is mixed with concentrated salt brine, forming Moromi and starting the extended fermentation phase.
4. (C) Moromi Fermentation (Lactic/Ethanolic): Salt-tolerant yeasts and lactic acid bacteria dominate the long Moromi fermentation, generating alcohol and lactic acid that define the final flavor.
The correct order is A \(\rightarrow\) D \(\rightarrow\) B \(\rightarrow\) C.