Project leader: Chen Xiong
 
This technology includes: (1) high patience corus yeast breeding (2) improve the method of fitting yeast high tolerance of the ball and high tolerance mechanism (3) the soy sauce preparation technology of active dry yeast (4) the application technology of the soy sauce yeast project results can be in soy sauce, soy sauce products and other fermented condiment industry promotion.Has been applied to angel yeast co., LTD.
The results by the department of hubei province in 2013 identified as the international advanced level.
Results: soy sauce is our traditional brewing sauce.Soy sauce production in China has reached 5 million tons/year, accounting for more than half of world output.Our country soy sauce and other fermented condiment product quality not as good as in developed countries such as Japan, displays in: domestic general lack of special high tolerance of soy sauce, yeast soy yeast salt tolerance, high temperature resistant ability is weak, poor ability of soy sauce flavor substances in the products (such as alcohols, esters, phenolics, etc.) the lack of product flavor.Therefore, an urgent need to improve soy sauce yeast high patience and produce characteristics of soy sauce flavor substances (alcohols, esters, phenolics, such as 4 - ethyl guaiacol, of ethyl phenol, etc.).