Molecular Microbiology Research, 2025, Vol.15, No.2, 45-58 http://microbescipublisher.com/index.php/mmr 56 origin of soy sauce, so that consumers can personally experience the charm of thousands of years of inheritance. At the same time, intellectual property protection and brand building are also important links in the industrialization of intangible cultural heritage. It is possible to consider applying for "Yuyue Soy Sauce Brewing Technique" to protect geographical indications or collective trademarks, linking its unique craftsmanship with specific origins, preventing counterfeiting and abuse, and protecting the rights and interests of intangible cultural heritage technology holders from a legal level. Through standard formulation and certification, the production specifications of Yuyue Soy Sauce are clearly defined, so that traditional process parameters are well-founded and process distortions are avoided during the industrialization process. 8.2 New opportunities in modern health concept Modern consumers are increasingly concerned about the relationship between food and health, which has brought new opportunities and directions to the innovation of traditional soy sauce brewing processes. Although soy sauce is known for its high-salt seasoning, low-salt soy sauce that caters to health needs has become a major research and development hotspot. Some research teams have successfully reduced the salt content in soy sauce by improving the fermentation process, while maintaining and even improving its umami flavor and flavor. Hu et al. (2024) reported a salt reduction process for synergistic fermentation of multiple bacterial species, which reduced the salt content of soy sauce by about 35%, while the proportion of umami amino acids increased to 32% of the total amino acids, and the flavor quality did not decrease but increased (Hu et al., 2024). This shows that traditional soy sauce brewing has considerable process flexibility, and products that are more suitable for the requirements of modern low-salt diets can be developed through strain matching and process optimization. In terms of nutritional fortification, soy sauce is also used as a condiment with a large daily intake and is also used as a carrier of micronutrients. Studies have shown that long-term consumption of iron-enhancing soy sauce effectively reduces the prevalence of anemia, proving that soy sauce can become a carrier for improving nutrition. This tells us that traditional soy sauce brewing technology can graft new achievements in nutritional science and develop functional soy sauce products, such as strengthening iron and zinc to supplement trace elements, or adding B vitamins to improve nutritional value. Of course, these innovations need to ensure that the original fermentation flavor balance of the soy sauce is not destroyed, and the stability of the added ingredients is ensured through process adjustments. Another new health-related opportunity lies in the exploration of natural functional ingredients in soy sauce. The soy sauce produced by traditional fermentation is rich in some biologically active peptides and antioxidants. There have been studies that isolated a variety of short peptides from soy sauce, which have the activity of inhibiting angiotensin converting enzyme (ACE), and show potential blood pressure-lowering function. The brown Melad reaction product (i.e. the substance from which the color of the soy sauce comes from) produced during soy sauce fermentation has also been found to have certain antioxidant and anti-inflammatory activities and can be used as the direction for functional ingredients research. 8.3 Internationalization and standard output strategy of Yuyue soy sauce process As Chinese food culture increases its global influence, the pace of internationalization of traditional soy sauce brewing techniques is also accelerating. As a brewing technique with profound historical heritage and regional characteristics, "Yuyue Soy Sauce" is expected to promote its crafts and products to the international market by formulating a standard output strategy. The prerequisite for achieving internationalization is to meet international standards in terms of quality and safety. This means that Yuyue Soy Sauce companies need to fully benchmark the international food safety and quality management system, such as strictly following the HACCP principle, passing ISO 22000 food safety system certification, etc., in order to gain the trust of overseas markets and consumers. Secondly, in terms of brand and cultural promotion, the internationalization of Yuyue Soy Sauce should highlight its intangible cultural heritage background and cultural value. By integrating elements such as the Northern Song Dynasty heritage and century-old brands into product packaging and publicity, we will tell overseas consumers the story behind the soy sauce and enhance the cultural recognition of the product. This "cultural value-added" strategy helps Yuyue Soy Sauce separate from general industrial soy sauce in the international market and attract
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