METHOD FOR PRODUCING LOW-SALT SOY SAUCE USING YEAST STRAINS FROM TRADITIONALLY FERMENTED SOYBEAN PRODUCTS

摘要

The present invention relates to a method for preparing low-salt soy sauce, low-salt soy sauce prepared by the method, and a composition containing Torulaspora delbrueckii JBCC 623 strain (accession number KACC93183P) and Pichia guilliermondii JBCC 848 strain (accession number KACC93184P) isolated from traditional soy sauce, as active ingredients, for preparing low-salt soy sauce, wherein the method comprises inoculating fermented soybean lump to which brine is added with a mixture of Torulaspora delbrueckii JBCC 623 strain and Pichia guilliermondii JBCC 848 strain isolated from traditional soy sauce, and fermenting and aging the resultant.