Asparagus yeast and application thereof

The invention relates to the technical field of microbial engineering, and discloses asparagus yeast and application thereof, the strain is preserved in China General Microbiological Culture Collection Center (CGMCC) on January 29, 2024, and the preservation number is CGMCC No.29806. According to the present invention, based on the characteristics of asparagus, the natural asparagus yeast is extracted and is naturally propagated to obtain the asparagus yeast, the asparagus yeast has the better flavor than the common yeast, and the asparagus yeast is a variety of bacteria, such that the asparagus yeast can give out different flavors when any product is fermented so as to provide the diversified flavors of the fermented product; the acidity of lactic acid bacteria contained in the asparagus yeast is strong, breeding of bacteria can be inhibited, meanwhile, acetic acid bacteria, lactic acid bacteria and the like mixed in the asparagus yeast can generate organic acid during fermentation, and the product is endowe