73 results about "Zygosaccharomyces rouxii" patented technology

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention discloses a method for preparing a high-salt dilute soy by adopting immobilized cell fermentation, which comprises the following steps of: 1. preparing a soy by using a traditional high-salt dilute fermentation method and preparing a soy stock solution through fermentation for 60-90 days for standby; 2. fetching four strains of activated torulopsis, zygosaccharomyces rouxii, shengxiangsaite candida and soy tetrads to respectively prepare immobilized cell particles; 3. compounding the prepared immobilized cell particles of the four strains of the torulopsis, the zygosaccharomyces rouxii, the shengxiangsaite candida and the soy tetrads in the step 2 to obtain mixed immobilized cell particles; then inoculating the mixed immobilized cell particles into the high-salt dilute fermentation soy stock solution obtained in the step 1 for fermentation; and 4. after fermentation is finished, separating the maturely fermented high-salt dilute fermentation soy and the mixed immobilized cell particles to obtain a finished product of the high-salt dilute fermentation soy. The method not only can enhance the taste of the high-salt dilute soy, but also shortens the period of soy fermentation and overcomes the defects of long fermentation period, low equipment utilization ratio and higher production cost of the high-salt dilute fermentation method.

The invention discloses a preparation method of a tremella fermentation extract and its application. The preparation method of the tremella fermentation extract comprises the following step: tremella undergoes fermentation cultivation by the use of a strain or its culture solution or its suspension so as to obtain a fermentation product, namely the tremella fermentation extract. The strain is at least one of the following strains: zygosaccharomyces rouxii, pasteur yeast, brewer's yeast, wine yeast, acetobacter xylinum, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum, lactococcus lactis and enterococcus faecalis. Through experiments, it proves that the tremella fermentation extract prepared by the method contains no chemical components, can be directly used as a finished product of facial mask or essence or toner, is more natural than other existing products in the market and will not have any negative effect on the skin. In addition, smaller components can be obtained by the preparation method in comparison with a common extraction method and the extract is easier to fully absorb by the skin.

The invention provides a low-salt and multi-strain segmented fermentation process for fermented soya beans. The low-salt and multi-strain segmented fermentation process comprises the following steps: selecting soy beans; immersing; cooking; inoculating and carrying out starter propagation; carrying out primary fermentation; inoculating a yeast and carrying out secondary fermentation to obtain a finished product. With the adoption of the low-salt and multi-strain segmented fermentation process, a process method for carrying out segmented fermentation after the starter propagation and adding microorganisms to increase the aroma is applied to the fermentation production of the fermented soya bean; pure strains are used for carrying out the starter propagation so as to improve the protease activity of a bean starter; the salt-free health-insulation fermentation is used for improving the content of amino acid nitrogen and shortening the time spent on the primary fermentation; in the secondary fermentation process, zygosaccharomyces rouxii is added to increase the aroma of the fermented soya beans and shorten the secondary fermentation time; a product not only has the unique aroma of the fermented soya beans, but also has the rich mellow flavor, sauce flavor and ester flavor; the mass percentage of the amino acid nitrogen of the product reaches 0.81g / 100g and the mass percentage of the salt of the product is about 8g / 100g and is reduced by more than 47.78% when being compared with that of conventional fermented soya beans (more than 12%); the fermentation time lasts for 19 days and is shortened by 3-6 days.

The invention discloses zygosaccharomyces rouxii S96 and applications of the zygosaccharomyces rouxii S96. The zygosaccharomyces rouxii S96 is preserved in the China General Microbiological Culture Collection Center, the preservation name is S96, and the accession number is CGMCC NO.16313. The highest salt-tolerant concentration of the zygosaccharomyces rouxii S96 is 25%, and the content of nucleic acid is greatly improved under the high salt stress environment. When the strain is used for soy sauce brewing, the content of intracellular nucleic acid of the yeast achieves 7.35% of the dry cellweight. The zygosaccharomyces rouxii S96 is used for producing high-freshness soy sauce without additives, and IMP and GMP in the soy sauce respectively achieve 153-172 mg / L and 76-89 mg / L.

The present invention provides commercial utilization of a novel yeast strain Zygosaccharomyces rouxii and its fermented metabolites as probiotic, as an antioxidant and as an antimicrobial agent in foods and cosmetics. The fermented broth and metabolite substance (s) produced by this invention have a wide spectrum antibacterial activity, strong antioxidant activity, cytochalasin-like activity that inhibits cell cleavage, and is expected to be effective in the treatment of allergy, atopic dermatitis, psoriasis and various skin diseases, second degree burns, high blood pressure, diabetes, cancer, AIDS and as an anti-aging agent. Moreover, this invention is expected to lead to industrial utilization of Z.rouxii for manufacturing succinic acid and malic acid from a yeast.

The invention discloses a high-salt-tolerance Zygosaccharomyces rouxii A strain of which the collection number is CCTCC NO:M2013310. The strain has high salt tolerance and favorable growth stability, has the characteristic of being capable of producing full-bodied mellow and ester-like aromatic flavors, and can be used for brewing high-salt diluted soy sauce, shortening the fermentation period and improving the flavor and quality of the soy sauce.

The invention provides a method capable of removing heavy metal cadmium from a water solution, which comprises the following steps: preparing zygosaccharomyces rouxii dry powder by zygosaccharomyces rouxii; then, putting the zygosaccharomyces rouxii dry powder into a cadmiferous solution; controlling the proper conditions; and removing the cadmium from the water solution through removing the zygosaccharomyces rouxii absorbed with cadmium ions. The invention has the advantages of simple process, high removal efficiency, low cost, high safety, no secondary pollution and the like. The invention has great significance on the removal of the cadmium ions from the water, and has wide application prospects in the fields of sewage treatment, drinking water purification, food production and biochemical industry.

The invention relates to a brewing technique for walnut soy sauce. Firstly, According to the technique, conventional soybean dregs are replaced with walnut dregs as a protein material for producing sauce, so that the health care effect of the walnut soy sauce is improved; secondly, an activating agent is added in the inoculation process to induce aspergillus oryae to generate more plentiful histase, protease and peptidase; meanwhile, enzyme activity in the hydrolysis process can be activated, so that raw materials are completely decomposed in a short time, and the quantity of enzyme activity is improved; and finally, in the fermentation process, technological conditions of primary fermentation, main fermentation and secondary fermentation are adopted, torulopsis bombicola liquid is added in the main fermentation stage, zygosaccharomyces rouxii is added in the secondary fermentation stage, and a complicated aroma substance is further formed. The color of soy sauce mash is bright, a soy sauce flavor and an ester flavor are strong, and amino acid attains more than 1%; and the walnut soy sauce prepared through control of the technique is a combination of seasoning, nutrition and health care, the fat content is low, the walnut soy sauce is suitable for the fat crowd and hyperlipemia crowd, the quality is stable, and the walnut soy sauce has a strong mellow flavor.

The invention provides an aloe enzyme preparing method and a prepared aloe enzyme and belongs to the field of food. The preparing method comprises the steps of inoculating starting crude with zymocyte first, conducting filtration after fermentation, collecting filtrate, and conducting concentration to obtain the aloe enzyme. The starting crude comprises 30-100% of aloe, 0-30% of fruit, 0-20% of vegetable, 0-10% of alga and 0-10% of edible fungi. The zymocyte can be lactobacillus plantarum, lactobacillus fermenti, leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, saccharomyces cerevisiae, zygosaccharomyces rouxii, hansenula anomala, aspergillus niger and bacillus subtilis. The aloe enzyme prepared with the method is reasonable in nutritional ingredient and good in taste. No allogenic water is added during starting crude preparation, and fermentation time is not long, so that the concentration and activity of the nutritional ingredients in the enzyme are high.

The invention relates to active cell enzyme oral liquid. The active cell enzyme oral liquid is obtained through the following steps of: step I, preparing materials of lemons, tomatoes, bananas, watermelons, apples, cucumbers, oranges, pears, papayas green tea, white tea and crystal sugar; step II, thoroughly cleaning the raw materials with sterile water, adding purified water, mashing the cleaned raw materials, performing uniform stirring, and adding streptococcus thermophilus, lactic acid bacteria and zygosaccharomyces rouxii for fermentation; and step III, filtering off raw material resides and precipitate with a 120-mesh filter bag, and performing sterilization treatment on filtrate so as to obtain the active cell enzyme oral liquid. According to the active cell enzyme oral liquid disclosed by the invention, three-stage type fermentation is performed on various raw materials including the lemons, the tomatoes, the bananas, the watermelons, the apples, the cucumbers, the oranges, the pears, the papayas, the green tea, the white tea, the crystal sugar and the like by adding three strains of the streptococcus thermophilus, the lactic acid bacteria and the zygosaccharomyces rouxii, the content of amino acids of the obtained oral liquid is obviously increased, and the oral liquid can improve immunity and has a high health care value.

The invention belongs to the technical field of food microorganism preparation, and in particular relates to special Zygosaccharomyces rouxii for fermented sauce with fragrance increasing and color reducing functions. The Zygosaccharomyces rouxii is preserved in the Guangdong Microbiological Culture Collection Center on March 21st, 2019, wherein the preservation number is GDMCC NO.60616, and the classification name is Zygosaccharomyces rouxii. In the brine fermentation stage of the fermented sauce, a fermentation system is inoculated with a proper amount of the strain, so that strong wine fragrance and ester fragrance can be generated, and the flavor of the fermented sauce is improved to a certain extent.

The invention relates to the technical field of food fermentation engineering, in particular to citrus type brewed rice wine and a preparation method thereof. The citrus type brewed rice wine comprises, by weight, 1-3 parts of citrus peels, 8-14 parts of citrus flesh, 6-14 parts of glucose, 55-75 parts of sterile water, 1-5 parts of saccharomyces cerevisiae and 1-7 parts of flavor yeast. The flavor yeast is zygosaccharomyces rouxii or torulopsis utilis or comprises zygosaccharomyces rouxii and torulopsis utilis. The weight ratio of the citrus peels to the citrus flesh is 0.8-2.5:10. The citrus type brewed rice wine is prepared through the steps of citrus preparation, brewing substrate preparation, brewing and the like. The whole citrus is used as a main substrate, brewing is controlled, growth synergism and metabolism complementation of the various kinds of yeasts in the brewing process are utilized, and the flavor substance metabolism characteristics are brought into full play, so that the citrus utilization rate is high, the citrus flavor is remarkable, and the application range is wide.

The invention discloses a real-time fluorescent PCR (polymerase chain reaction) kit and oligonucleotides for identifying zygosaccharomyces rouxii. Specifically, the invention provides a group of oligonucleotides for identifying the zygosaccharomyces rouxii. The roup of oligonucleotides are shown in sequence tables from SEQ ID No:1 to SEQ ID No:3, wherein the sequences of SEQ ID NO:1 and SEQ ID NO:2 respectively are an upstream primer and a downstream primer for identifying the zygosaccharomyces rouxii, and the sequence of SEQ ID NO:3 is a fluorescent probe for identifying the zygosaccharomyces rouxii. The invention also provides the real-time fluorescent PCR (polymerase chain reaction) kit containing the primers and the probe and a real-time fluorescent PCR identification method of the zygosaccharomyces rouxii in foods. The identification sensitivity of the kit and oligonucleotides disclosed by the invention is within 10-4ng / microliter.

A plant growth stimulator useful for promoting and maintaining plant growth, wherein said stimulator is post-microbial culture inoculation nutrient medium consisting of black tea and a carbohydrate source, wherein the culture is consisting of Acetobacter xylinum, Candida sp. and Zygosaccharomyces rouxii, and a process for the preparation of the plant growth stimulator, and further, a method of promoting and maintaining the growth of plants using the plant stimulator of claim 1 having multiple disease resistance activity.

The invention discloses a lactobacillus plantarum QR19. The lactobacillus plantarum QR19 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QR19, andthe preservation number is CGMCC NO.18053. Application of the lactobacillus plantarum QR19, the lactobacillus plantarum QR19 is used for soy sauce production process, the lactobacillus plantarum QR19is preferably compounded and inoculated with zygosaccharomyces rouxii S96 for soy sauce production process, especially for soy sauce production with high-salt liquid-state process. The biogenic aminecontent of the soy sauce is reduced while the SOD activity is increased through a method of microbial control, high ammonia nitrogen content can be maintained, the flavor of the soy sauce is guaranteed, and a new idea for improving the quality of soy sauce brewing is provided.

The invention discloses a method for preparing a flavored product from yellow water and liquor-making microbes, and belongs to the field of pickled and fermented foods. The method comprises the following steps that processed loaches, barley flour, the yellow water, edible alcohol and salt are mixed to be uniform, and loach and flour mixed liquor is obtained; saccharomycopsis fibuligera, saccharomyces cerevisiae and zygosaccharomyces rouxii are inoculated into the loach and flour mixed liquor for fermentation, and first-time fermented liquor is obtained; torulopsis mogii, hansenula polymorpha and candida albicans are inoculated into the first-time fermented liquor for fermentation, and second-time fermented liquor is obtained; corn flour and pepper paste are added into the second-time fermented liquor, bacillus licheniformis is inoculated into the mixture for fermentation, and third-time fermented liquor is obtained; the third-time fermented liquor is put into a pottery jar for 12-16 months, and the flavored product which is slightly sweet, delicious and harmonious in fragrance is obtained. According to the method for preparing the flavored product from the yellow water and the liquor-making microbes, the use value of the loaches and the yellow water is improved, and the delicious flavor of the product is improved through addition of auxiliaries and fermentation of various microbes.

The invention discloses a method for enhancing the quality of soy sauce and belongs to the field of microbial food. The method is characterized in that the method produces high-salt liquid-state soy sauce through the cooperative fermentation of two strains, and mainly and properly adds Zygosaccharomyces rouxii and Tetragenococcus halophilus. Through the provided method capable of producing the high-salt liquid-state soy sauce through the cooperative fermentation of two strains, the produced soy sauce is strong in sauce fragrance, mellow in ester fragrance and full in delicate flavor; the convent of the aroma component-furanone (HEMF) in the soy sauce is 7.4 times that of the contrast which does not add the strains, and the total content of volatile flavor compounds can be enhanced by 2.4 times compared with the contrast; and therefore, the method has important significance on producing high-quality soy sauce in large scale.

The invention discloses a method for improving easter flavor quality of soy sauce and a product prepared thereby. The method for improving the easter flavor quality of the soy sauce comprises the following steps: adding issatchenkia orientalis into soy sauce koji, and carrying out fermentation at a fermenting-grain temperature of 40-50 DEG C for 15-20 days days; carrying out cooling until the temperature is 30-35 DEG C, adding zygosaccharomyces rouxii and metschnikowia pulcherrima, and carrying out later-stage fermentation for 30-50 days; and then, carrying out filtering and sterilizing, so that soy sauce with both sauce flavor and ester flavor is prepared. The prepared soy sauce is full in taste, rich in sauce flavor, mellow in ester flavor, sufficient in delicious flavor, and unique in aroma.

The invention provides a method for preparing a low-salt content soy sauce. The method comprises the following steps: (1) adding a zygosaccharomyces rouxii solution into a sterile NaCl solution, wherein the NaCl solution is W1, mixing the W1 with oil phase, and conducting homogenization under high pressure to obtain W1-O primary emulsion; (2) mixing halophilic bacteria, tween 80 and the NaCl solution to obtain a W2 solution, mixing the W1-O primary emulsion with the W2 solution again, and conducting homogenization under high pressure to obtain a W1-O-W2 double-emulsion; (3) fully mixing sterilized soybean flour and wheat flour, inoculating the obtained mixture with aspergillus oryzae spores, and aseptically culturing the substrate at a temperature of 30 DEG C for three days after ultra-high pressure sterilization, wherein the cultured material is yeast; and (4) adding saline water with different concentrations into the prepared yeast, wherein the just obtained material is mash, and respectively inoculating the three mash with the double-emulsion for fermentation so as to obtain the finished product. The invention aims at the problem that too high salt content of the existing soy sauce is harmful to the body health, embeds acidophilic lactic acid bacteria and the yeast with the double-emulsion so as to control the release of strains and to prepare the low-salt content soy sauceproduct. The product reduces the salt intake for the human body, and reduces risk of diseases such as hypertension, renal insufficiency and cardiovascular disease.

The invention discloses a soy sauce flavor Pixian bean paste production method based on 4-ethyl guaiacol fermentation intensification. The biological fungicide comprises yeast fungicide and tetragenococcus halophilus fungicide, wherein the yeast fungicide inoculates a 5Be' malt agar culture medium through zygosaccharomyces rouxii and intermediate aroma yeast to obtain fermentation broth; the tetragenococcus halophilus fungicide inoculates an improved mMRS culture medium to tetragenococcus halophilus to obtain the fermentation broth; then, porous starch, saccharose and glycerinum are added intothe fermentation broth to obtain corresponding fungicide. The yeast fungicide and the tetragenococcus halophilus fungicide are added into the Pixian bean paste in a normal after fermentation period to be subjected to joint fermentation, the content of 4-ethyl guaiacol can be improved by three times or more, the quality of a traditional Pixian bean paste product is comprehensively improved, and the traditional Pixian bean paste product is full of new life.

A plant growth stimulator useful for promoting and maintaining plant growth, wherein said stimulator is post-microbial culture inoculation nutrient medium consisting of black tea and a carbohydrate source, wherein the culture is consisting of Acetobacter xylinum, Candida sp. and Zygosaccharomyces rouxii, and a process for the preparation of the plant growth stimulator, and further, a method of promoting and maintaining the growth of plants using the plant stimulator having multiple disease resistance activity.

The invention discloses a method for increasing the survival rate of zygosaccharomyces rouxii under a stress condition and relates to the technical field of microorganisms. The method for increasing the survival rate of the zygosaccharomyces rouxii under the stress condition comprises the following step: before zygosaccharomyces rouxii is inoculated and cultured under the stress condition, carrying out pre-adaptation treatment on the zygosaccharomyces rouxii, wherein pre-adaptation treatment refers to thermal pre-adaptation treatment or acid pre-adaptation treatment. As the zygosaccharomyces rouxii is subjected to thermal pre-adaptation treatment or acid pre-adaptation treatment, the survival rate or the biomass of the zygosaccharomyces rouxii under stress conditions can be remarkably increased.

The invention relates to a carbon-based complex microbial inoculant and an application thereof. The carbon-based complex microbial inoculant comprises an aspergillus oryzae solid fermentation product,a zygosaccharomyces rouxii liquid fermentation product, a bacillus velezensis liquid fermentation product and biomass charcoal. According to the carbon-based complex microbial inoculant, the three fermentation products and the biomass charcoal are creatively compounded, the multiple components have a synergistic interaction effect, the carbon-based complex microbial inoculant is used in a soil remediation agent, and under the condition that no pesticide is introduced, the pH value of soil can be adjusted to be 7, so that the salt content of the soil is reduced, the content of organic mattersis increased, and the incidence rate of clubroot of green vegetables in the continuous cropping soil is reduced. The number of plasmodiophora brassicae woron in the continuous cropping soil treated with the soil remediation agent is remarkably reduced, the number of plasmodiophora brassicae woron in the root systems of the green vegetables in a harvesting period is remarkably reduced, and the diversity of microbial community species in the soil and the plant root systems is remarkably increased.

The invention discloses a culture method for improving adsorption capacity of zygosaccharomyces rouxii heavy metal cadmium, which belongs to the technical field of food biology. The culture method for improving the adsorption capacity of the zygosaccharomyces rouxii heavy metal cadmium comprises the following steps of: preparing a culture medium containing 5 to 12 grams of yeast powder, 15 to 25 grams of peptone, 15 to 200 grams of glucose, 1,000mL of distilled water and 0.01 to 20 percent of sodium chloride or potassium chloride; adjusting the pH of the culture medium to be between 5.8 and 6.4, and sterilizing the culture medium for 20 minutes at the temperature of 115 DEG C; and inoculating zygosaccharomyces rouxii to the culture medium, culturing the zygosaccharomyces rouxii by liquid in a shaking bed or a fermentation tank at the temperature of between 28 and 30 DEG C to obtain zygosaccharomyces rouxii cells, and preparing freeze-drying powder. The adsorption capacity of the zygosaccharomyces rouxii dry cadmium powder is improved by 0.5 to 15 percent by adopting the method of the invention. The method of the invention is simple, good in safety and easy to implement, and has significance for clearing cadmium ions in water body, protein enzymolysis liquid, Chinese medicinal herb decoction and the like.

The invention discloses flower jam with preserved chrysanthemum flower pigment and flavor and a production method thereof, and belongs to the technical field of food processing. According to the production method of the flower jam with preserved chrysanthemum flower pigment and flavor, lactobacillus plantarum CGMCC No. 8097 and zygosaccharomyces rouxii CICC 31259 activating solution are used so asto be subjected to synergetic fermentation, and Dangshan pear juice is added so as to provide amino acids and organic acids in order to promote growth of lactic acid bacteria and yeast; and thus, color, luster and flavor of the flower jam are improved. The flower jam prepared by the production method has good chrysanthemum aroma, as well as good color and luster; moreover, the flower jam has thefunctions of beautifying, keeping youth, enhancing immunity, improving sleep, improving memory and so on. Production time of the flower jam is greatly shortened, and quality stability of the flower jam is improved; moreover, production technology of the flower jam is energy-saving and environmentally friendly.

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention discloses a composite microbial agent for increasing the antioxidant activity of fermented soya beans as well as a preparation method and application thereof. The composite microbial agent is prepared from composite bacteria and excipients; and the composite bacteria consist of: bacillus natto, bacillus amyloliquefaciens, bacillus subtilis, lactobacillus bulgaricus, saccharomyces cerevisiae, zygosaccharomyces rouxii and hansenula anomala. The composite microbial agent disclosed by the invention can simulate the state of naturally fermented soya beans, shorten the time of production and ensure the safety of fermented soya beans.

The invention belongs to the technical field of microorganisms, and particularly relates to a method for increasing the survival rate of Zygosaccharomyces rouxii under a high-salt stress condition. The invention aims to solve the technical problem that a method for improving the survival rate of theZygosaccharomyces rouxii under the high-salt stress condition is provided. The method comprises the following steps of: (1) carrying out salt pre-adaptation or heat pre-adaptation treatment on a Zygosaccharomyces rouxii seed solution; and (2) culturing the Zygosaccharomyces rouxii seed solution subjected to the pre-adaptation treatment under the high-salt stress condition. After the Zygosaccharomyces rouxii seed solution is subjected to the salt pre-adaptation treatment or heat pre-adaptation treatment, the survival rate of the Zygosaccharomyces rouxii under the high-salt stress condition can be increased. Compared with the Zygosaccharomyces rouxii which is not subjected to the salt pre-adaptation treatment or heat pre-adaptation treatment, the survival rate of the Zygosaccharomyces rouxii subjected to the salt pre-adaptation treatment or heat pre-adaptation treatment can be respectively increased by 2.52 times and 2.23 times under the high-salt stress condition.