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Among these, salt\u2010tolerant yeasts play a particularly important role in flavor development, garnering increasing attention recently. This review summarizes the reported genera and succession of salt\u2010tolerant yeasts in soy sauce fermentation, covering a total of 23 genera, mainly from the\n                    <jats:italic>Ascomycota<\/jats:italic>\n                    , with 6 genera present in the\n                    <jats:italic>koji<\/jats:italic>\n                    \u2010making stage and 23 during\n                    <jats:italic>moromi<\/jats:italic>\n                    fermentation. In addition, the factors influencing yeast community succession, including raw materials, environmental conditions, fermentation containers, and technological parameters, were summarized. The contributions of key yeasts, such as\n                    <jats:italic>Zygosaccharomyces rouxii<\/jats:italic>\n                    ,\n                    <jats:italic>Candida versatilis<\/jats:italic>\n                    , and\n                    <jats:italic>Pichia guilliermondii<\/jats:italic>\n                    , to flavor formation are discussed, as well as the application and current progress of inoculation strategies based on microbial interactions. Finally, on the basis of the limitations of existing research, four key directions for future studies were proposed: investigating low\u2010abundance yet key strains, elucidating the taste contributions of specific strains, understanding environmental factors driving microbial community succession, exploring microbial interaction mechanisms, and designing synthetic microbial communities.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70328","type":"journal-article","created":{"date-parts":[[2025,11,12]],"date-time":"2025-11-12T08:31:51Z","timestamp":1762936311000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Salt\u2010Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions"],"prefix":"10.1111","volume":"24","author":[{"given":"Jiaman","family":"Ma","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"},{"name":"Guangdong Food Green Processing &amp; 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