High salt-tolerant protease has important role in the soy sauce fermentation process.The effect of a high salt-tolerant protease-producing mould Aspergillus oryzae CICIM F0899 on soy sauce fermentation was investigated,and compared with Aspergillus oryzae 3042.Results showed that the organic acids were produced by microorganisms at moromi fermentation stage and caused the pH declination excessively.The organic acids also influenced the protease activity and led to changing of amino nitrogen and volatile compounds.The amino nitrogen content was reached to 0.62 g/100mL,was 11.11% higher than 3042.GC-MS was applied to analyze the flavour compounds of the soy sauce.Totally 49 compounds classified to 7 categories were identified,wherein the content of esters and heterocyclic compounds were higher than those in 3042 and aldehydes were lower.Therefore Aspergillus oryzae CICIM F0899 has more advantage on soy sauce fermentation.