Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 335 - 343

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044055

Effect of yeast protein hydrolysate on promoting fermentation and quality of high-salt diluted soy sauce

  • ZHOU Zhaoyu ,
  • CHEN Jianxu ,
  • ZHAN Xiaotong ,
  • CHEN Xiaoyang ,
  • YAO Haorui ,
  • CHEN Jiarou ,
  • JIANG Guili ,
  • LUO Donghui
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  • 1(College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China)
    2(Guangdong Mei wei yuan Flavors Co.Ltd., Yangjiang 529500, China)
    3(Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China)

Received date: 2025-07-28

  Revised date: 2025-10-10

  Online published: 2026-06-15

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Abstract

To improve the quality of high-salt dilute soy sauce fermentation, dry yeast powder was used as raw material for enzymatic hydrolysis, and flavor protease hydrolysate (Y1), neutral protease hydrolysate (Y2), and compound enzyme hydrolysate (Y3) with improved enzymatic hydrolysis effects were utilised as exogenous additives in the fermentation of high-salt dilute soy sauce.Results indicated that the physicochemical indexes of soy sauce with yeast protein hydrolysate were improved.The amino acid nitrogen and umami amino acids of Y3 increased by 13.83% and 22.23%, respectively, compared to the control group.During the GC-MS analysis of soy sauce, a total of 68 volatile flavour compounds were detected, and compared to the control group, the types and content of hydrolysates increased by 22.26%, 22.45%, and 39.39%, respectively.The results of the sensory evaluation showed that the addition of yeast protein hydrolysate enhanced the overall sensory score of the soy sauce.Compared to the control group, the scores for Y3 increased by 31.57% in aroma and 24.14% in taste.The results of microbial diversity indicated that the proportions of Staphylococcus and Weissella increased in the three treatment groups, optimising the microbial community structure.The results indicated that the addition of yeast protein hydrolysate improved the fermentation and quality of the soy sauce to varying degrees, particularly for hydrolysate Y3.

Key words： soy sauce fermentation; yeast protein hydrolysate; physicochemical properties; volatile flavor substances; sensory evaluation; microbiota structure

Cite this article

ZHOU Zhaoyu , CHEN Jianxu , ZHAN Xiaotong , CHEN Xiaoyang , YAO Haorui , CHEN Jiarou , JIANG Guili , LUO Donghui . Effect of yeast protein hydrolysate on promoting fermentation and quality of high-salt diluted soy sauce[J]. Food and Fermentation Industries, 2026 , 52(10) : 335 -343 . DOI: 10.13995/j.cnki.11-1802/ts.044055

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