Application of Lactic Acid Bacteria with High Salt Tolerance in the Soy Sauce Fermentation

Salt-tolerant lactic acid bacteria was applied to soy sauce fermentation as the main microorganisms,which had a great influence on the taste and flavor of soy sauce.It was confirmed that lactic acid bacteria should be added in the first 6 days,with its addition amount of 0.25% and fermentation temperature of 33 ℃,under which the soy sauce produced by this way had good color,taste and aroma.And the contents of amino nitrogen and lactic acid were 1.15×10-2 g/mL and 1.85×10-2 g/mL,respectively.