The invention belongs to the technical field of microorganisms, and particularly relates to salt-tolerant and high-temperature-resistant
saccharomyces rouxii and application thereof.The method comprises the following steps that S1, screening of salt-tolerant
saccharomycetes is conducted, specifically, 25 g of soy sauce mash samples fermented for 30 days, 45 days and 60 days are taken and added into 225 mL of normal
saline, and oscillation
elution is conducted through a centrifugal
machine under the normal-temperature condition; the method comprises the following steps: firstly, performing
gradient elution on an eluent, then performing gradient
dilution on the eluent to 10 <-3 >, 10 <-4 > and 10 <-5 >, sucking 100 microliters of each gradient
diluent, uniformly
coating on a YPD
agar solid culture medium containing 18 mg / 100 mL of table salt and 100 mg / mL of
ampicillin sodium antibiotic, standing and culturing at 30 DEG C, performing repeated separation and purification, and finally selecting a single colony with typical
saccharomycetes colony characteristics and
maximum diameter; compared with the first soy sauce of the Cantonese-style brewed soy sauce prepared by a normal process, the
yeast adding process has the advantages of more glossy color, richer sauce fragrance, ester fragrance, mellow fragrance, more prominent delicate
flavor, more palatable salty, fresh and
sweet taste, clarification and better wall hanging property.