Match List-I with List-II:
| List-I (Equipment) | List-II (Function) | ||
|---|---|---|---|
| (A) | Sparger | (II) | Supply of Air |
| (B) | Impeller | (IV) | Mixing of Culture |
| (C) | Fermenter | (I) | Vessel for Microbial Growth |
| (D) | Autoclave | (III) | Sterilization |
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: