Match List-I with List-II:
| List-I (Microbial Groups) | List-II (Structural Organisation) | ||
|---|---|---|---|
| (A) | Bacteria | (III) | Cellular, Prokaryotic |
| (B) | Prions | (I) | Only Proteins |
| (C) | Fungi | (IV) | Cellular, Eukaryotic |
| (D) | Viroids | (II) | Nucleic Acid |
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: