Compared with pure inoculation koji-making,glycos-esterifiable monascus in koji-making was applied in the manufacture of high-salt diluted soy sauce under industrial conditions and the changes of physicochemical properties during the fermentation was investigated.Results showed that addition of glycos-esterifiable monascus during koji-making process could improve the quality of high-salt diluted soy sauce.The contents of the total nitrogen and amino-acid nitrogen and reducing sugar as well as the formation rate of amino acid in the mixed-koji fermented soy sauce were increased by 12 %,14 %,5% and 9 % in 58 days.It could also improve red index and yellow index of high-salt diluted soy sauce,which made the color of soy sauce more bright red and translucent.