The present disclosure discloses a salt-reduced fermentation method for high-salt dilute-state fermented soy sauce, and belongs to the technical field of fermentation engineering. The present disclosure separates and screens Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 which inhibit the growth of spoilage bacteria from low-salt soy sauce mash, and by changing the microbial fermentation process of high-salt dilute-state soy sauce, the strains obtained by screening are used for the fermentation of low-salt soy sauce mash. Without changing the flavor and quality of soy sauce, low-salt fermentation of the soy sauce is enabled to proceed normally, and the biogenic amine content is less than 100 mg L.sup.?1, and the number of spoilage bacteria in the soy sauce are reduced. The prepared low-salt soy sauce has an amino acid nitrogen content of greater than 1.2 g.Math.100 mL.sup.?1, contents of various spoilage bacteria of less than 1.0?10.sup.3 CFU.Math.g.sup.?1, a NaCl concentration of no more than 10 g.Math.100 mL.sup.?1, and a sodium content of less than or equal to 420 mg.Math.10 mL.sup.?1. Without the addition of preservatives, the quality stability is the same as that of soy sauce without salt reduction.

The present disclosure discloses a salt-reduced fermentation method for high-salt dilute-state fermented soy sauce, and belongs to the technical field of fermentation engineering. The present disclosure separates and screens Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 which inhibit the growth of spoilage bacteria from low-salt soy sauce mash, and by changing the microbial fermentation process of high-salt dilute-state soy sauce, the strains obtained by screening are used for the fermentation of low-salt soy sauce mash. Without changing the flavor and quality of soy sauce, low-salt fermentation of the soy sauce is enabled to proceed normally, and the biogenic amine content is less than 100 mg L.sup.?1, and the number of spoilage bacteria in the soy sauce are reduced. The prepared low-salt soy sauce has an amino acid nitrogen content of greater than 1.2 g.Math.100 mL.sup.?1, contents of various spoilage bacteria of less than 1.0?10.sup.3 CFU.Math.g.sup.?1, a NaCl concentration of no more than 10 g.Math.100 mL.sup.?1, and a sodium content of less than or equal to 420 mg.Math.10 mL.sup.?1. Without the addition of preservatives, the quality stability is the same as that of soy sauce without salt reduction.

The invention relates to a powdered soy sauce containing at least one of pea powder and soybean powder. The invention also relates to a method for producing a powdered soy sauce including adding at least one of pea powder and soybean powder to a liquid soy sauce 5 and then conducting dry-powdering process of the liquid soy sauce.

The invention relates to a powdered soy sauce containing at least one of pea powder and soybean powder. The invention also relates to a method for producing a powdered soy sauce including adding at least one of pea powder and soybean powder to a liquid soy sauce 5 and then conducting dry-powdering process of the liquid soy sauce.

The present invention relates to the use of porous starch as spray-drying aid in the preparation of a flavor powder. The present invention also relates to a process of fabricating the flavor powder and to a flavor powder comprising porous starch obtained from said process. Also, the present invention relates to a flavor powder comprising porous starch as spray-drying aid.

The present invention relates to the use of porous starch as spray-drying aid in the preparation of a flavor powder. The present invention also relates to a process of fabricating the flavor powder and to a flavor powder comprising porous starch obtained from said process. Also, the present invention relates to a flavor powder comprising porous starch as spray-drying aid.

The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high -phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of -phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the -phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high -phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of -phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the -phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.