Mendel’s findings/works were published in the year? (IFFCO 2022)

✅Explanation:
Soy sauce is produced through a complex fermentation process that primarily involves soybeans and wheat.
-Soybeans: These provide the essential source of protein and contribute significantly to the distinctive umami flavor of soy sauce.
-Wheat: Wheat plays a crucial role in the fermentation process. It provides sugars that the mold can break down, influencing the final flavor and aroma of the soy sauce.

• Here's a more detailed look at how they work together:
-Koji Making: Soybeans are cooked and mixed with roasted wheat. A mold culture (Aspergillus oryzae or Aspergillus sojae) is added to this mixture. This is called "koji."
-Brine Fermentation (Moromi): The koji is combined with a salt solution (brine) to create a mash called "moromi." This mixture undergoes fermentation for several months.
-Pressing and Pasteurization: The mature moromi is pressed to extract the liquid, which is then pasteurized to stabilize it.