Question

What type of fermentation process does Aspergillus oryzae use in soy sauce production?

Options

• Lactic acid fermentation of vegetables

• Heterolactic acid fermentation of legumes

• Koji dry fermentation of soybean and wheat mash

• Fungal fermentation of soybeans

Answer 1

Aspergillus oryzae uses koji fermentation, which is a dry fermentation process, to produce soy sauce. The fungus ferments a mixture of soybean and wheat mash, breaking down proteins and carbohydrates to develop the complex flavors and characteristics of traditional soy sauce.