Method for brewing soybean sauce by adding halotolerant bacteria to reduce content of free tyrosine in sauce mash

The invention provides a method for brewing soybean sauce by adding halotolerant bacteria to reduce the content of free tyrosine in sauce mash, and in particular relates to a method for screening andseparating halotolerant bacteria consuming tyrosine. The method is characterized by comprising the following steps: (1) detecting the tyrosine content of sauce mash in different high-salt dilute fermentation tanks, selecting sauce mash of which the content of free tyrosine is most obviously reduced than the content of tyrosine in the initial fermentation stage, separating out a strain from the sauce mash, and culturing the strain by using a high-salt culture medium to obtain a halotolerant bacterium original strain; (2) observing the colony form and the thallus microscopic form of the halotolerant bacteria; (3) performing expanding culture on the halotolerant bacteria original strain to obtain a halotolerant bacterium solution; and (4) inoculating the halotolerant bacterium solution into sauce mash containing high