Molecular Microbiology Research, 2025, Vol.15, No.2, 45-58 http://microbescipublisher.com/index.php/mmr 57 consumer groups that pursue characteristics and quality. At the same time, you can actively participate in international food exhibitions and cooking exchange activities, so that fish leap soy sauce can enter the vision of overseas catering industry and food lovers. The standard output strategy also includes cooperating with international scientific research institutions to carry out flavor and nutrition research on the fish leap soy sauce, and transforming experimental data and scientific discourse into quality proofs. Finally, in the long run, the international output of Yuyue soy sauce technology is not only product trade, but also technology and standards. By applying for international patents or formulating industry standards, Yuyue’s brewing technical specifications have been elevated to one of the reference standards for international soy sauce brewing. Once the industry influence is formed, Yuyue soy sauce technology can even establish a demonstration brewing base overseas to train local brewers, and truly realize the transformation from "one-place tradition" to "global sharing". Against the backdrop of economic globalization, this is not only a glory for traditional skills to move to the world, but also a window for the world to understand Chinese intangible cultural heritage food. Acknowledgements During this study, we would like to sincerely thank our colleagues for their information. At the same time, we would like to thank the two review experts for their valuable revisions and suggestions on this article to make the article more perfect. Conflict of Interest Disclosure The authors confirm that the study was conducted without any commercial or financial relationships and could be interpreted as a potential conflict of interest. References An F., Wu J., Feng Y., Pan G., Y., Jiang J., Yang X., Xue R., Wu R., and Zhao M., 2023, A systematic review on the flavor of soy-based fermented foods: core fermentation microbiome multisensory flavor substances key enzymes and metabolic pathways, Comprehensive Reviews in Food Science and Food Safety, 22(4): 2773-2801. https://doi.org/10.1111/1541-4337.13162 Chen L.S., 2013, New trend of development on production technology of soy sauce, Jiangsu Condiment and Subsidiary Food, 45(10): e15799. Chin Y.W., Hong S.P., Lim S.D., and Yi S.H., 2024, Investigation of microbial community of korean soy sauce (Ganjang) using shotgun metagenomic sequencing and its relationship with sensory characteristics, Microorganisms, 12(12): 2559. https://doi.org/10.3390/microorganisms12122559 Devanthi P., Linforth R., Onyeaka H., and Gkatzionis K., 2018, Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation, Food Chemistry, 240: 1-8. https://doi.org/10.1016/j.foodchem.2017.07.094 Duan X.Y., Liu D.Y., Zhou X.Q., and Yan F., 2010, Discussion on industrialization technology of soy sauce by high-salt liquid-state natural fermentation, China Condiment, 2010: 76-94. Gao X., Cui C., Ren J., Zhao H., Zhao Q., and Zhao M., 2011, Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste, International Journal of Food Science and Technology, 46: 243-249. https://doi.org/10.1111/J.1365-2621.2010.02487.X Higuchi K., Nukagawa Y., Wakinaka T., Watanabe J., and Mogi Y., 2024, Application of a low acetate-producing strain of Tetragenococcus halophilus to soy sauce fermentation, Journal of Bioscience and Bioengineering, 139(1): 23-29. https://doi.org/10.1016/j.jbiosc.2024.09.007 Hu G., Wang Y., Chen J., Du G., and Fang F., 2024, Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness, Food Bioscience, 57: 103459. https://doi.org/10.1016/j.fbio.2023.103459 Huang Z., Feng Y., Zeng J., and Zhao M., 2023, Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce, Critical Reviews in Food Science and Nutrition, 64(22): 7981-7992. https://doi.org/10.1080/10408398.2023.2194422 Imamura M., 2016, Descriptive terminology for the sensory evaluation of soy sauce, Journal of Sensory Studies, 31: 393-407. https://doi.org/10.1111/JOSS.12223 Jie F., Xiaobei Z., Zhiyong Z., Dong W., Limin Z., and Chichung L., 2018, New model for flavour quality evaluation of soy sauce, Czech Journal of Food Sciences, 31: 292-305. https://doi.org/10.17221/524/2011-CJFS
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