The koji and moromi stages of soy sauce fermentation differ by these characteristics: (Select all that apply)

A)Koji is aerobic,moromi is anaerobic
B)Moromi is aerobic,koji is anaerobic
C)Koji is low-salt conditions,moromi is high-salt conditions
D)Moromi is low-salt conditions,koji is high-salt conditions
E)Koji is fermentation for several days,moromi is fermentation for several months