Soy sauce is prepared by fermenting a salted mixture of soybeans and wheat with several microorganisms including yeast over a period of 8-10 months. After the solids are removed, the resulting sauce is rich in lactic acid and ethanol. How aere these 2 compounds produced? In order to prevent the soy sauce from having a strong vinegar taste, oxygen must be kept out of the fermentation tank, why?
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how?
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