NEET BIOLOGY

Detailed explanation-1: -Aspergillus oryzae is a fungus widely used in traditional Japanese fermentation industries, including soy sauce, sake, bean curd seasoning and vinegar production. Filamentous fungi generally have the ability to produce various and vast amounts of enzymes in a secretory manner.

Detailed explanation-2: -Succinic acid (aka butanedioic acid, E363, chemical formula HO2CCH2CH2CO2H) is used industrially to make dyes, perfumes, resins, medicines, etc., as well as being used as a food additive for dough to make bread and confectionary.

Detailed explanation-3: -Soy sauce is made from fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae mold. To avoid microbial contamination during the production process, 16%–20% (w/v) of sodium chloride is commonly added.

Detailed explanation-4: -Soy sauce is a condiment produced from paste of boiled soybeans, roasted grains, brine, and fermented by Aspergillus oryzae or Aspergillus sojae molds (Bai et al., 2013).