Preparation method of unsubstituted soybean paste using salt tolerant and salt tolerant variant

摘要

The present invention relates to a method for producing soybean paste using salt tolerant mutants and salt tolerant varieties, wherein the salt tolerant mutant strains are selected from the group consisting of Saccharomyces (N-2) (Saccharomyces cerevisiae) strains deposited on the saccaromyces cerevisiae deposited with Accession No. KFCC-This is a microorganism capable of growing at a salt concentration of 18%. This salt tolerant mutant can be used in place of potassium sorbate or sorbic acid, which is used as a conventional preservative for miso,