SOY SAUCE:

A usage of fungus is in foods. Soy sauce is made by soaking soy beans, cooking
them to remove contaminants and then mix them with roasted wheat. Aspergilus
oryzae is added to the mixture and then kept aerobic at 25 C for 20-40 hours. The
fungus is added to produce invertases, amylases and cellulases, which degrade in
the soy paste. The paste mixture is mixed with brine as well as Saccharomyces
rouxii (yeast) and lactobacilli. Soon, the mixture becomes anaerobic and prevents
further growth of Aspergilus oryzae. After a month, a sour liquid is apparent in a
large concentration and is sterilized and bottled as soy sauce.