Research purpose

The changes and rules of soy sauce fermentation microecological structure in different seasons were investigated to provide reference and guidance for product quality stability.

Research achievement

According to the process characteristics of Cantonese soy sauce fermentation, the structure of soy sauce fermentation microecology in different seasons was analyzed. Through backfilling experiment, the key microorganisms affecting the quality of soy sauce were identified, which provided reference data for the stability of soy sauce product quality.

Abnormal Wickham yeast breeding for High yield of ethyl acetate (vinegar production)