A condiment well-known enterprise cooperation project.

Research purpose

Improve the utilization rate of soy sauce raw materials and soy sauce residue protein, increase the content of umami substances (including amino acids), and improve the umami flavor of soy sauce.

Research achievement


1. Strains of Aspergillus oryzae and zygosaccharomyces dominant which can significantly improve the activity of soy sauce kozyme were selected.

2. Combined with the adjustment of brewing process, the relevant indexes of total nitrogen, amino acid nitrogen, soluble salt-free solids and ethanol in soy sauce can be significantly increased and improved.

3. Effectively improve product quality and bring significant economic benefits to the enterprise.

高酶活米曲霉菌株的选育（酱油生产）

Rouxia yeast (effective to enhance the flavor of soy sauce)

The effective enhancement of flavor amino acids in soy sauce