Question

Soy sauce is traditionally produced using a fermentation starter culture of:

• A. Aspergillus oryzae
• B. Lactobacillus acidophilus
• C. Saccharomyces cerevisiae
• D. Propionibacterium shermanii

Hint:

Aspergillus oryzae = Koji mold = Soy sauce fermentation. It starts the process by breaking down soy and wheat into flavorful components.

Answer 1

The Correct Option is A

Soy sauce is a traditional fermented condiment made from soybeans, wheat, salt, and water. The fermentation process relies heavily on the action of a specific mold, Aspergillus oryzae, also known as "koji mold."
Aspergillus oryzae is responsible for producing enzymes like proteases and amylases, which break down the proteins and carbohydrates in soy and wheat into amino acids and simple sugars.
This enzymatic activity initiates the flavor and aroma development crucial to soy sauce production.
Now let's look at the other options:
- Lactobacillus acidophilus is used in dairy fermentation (e.g., yogurt), not soy sauce.
- Saccharomyces cerevisiae is a yeast used in bread and alcohol fermentation.
- Propionibacterium shermanii is used in Swiss cheese production, not in soy-based products.
Thus, the correct and traditional fermentation starter for soy sauce is Aspergillus oryzae.