Abstract
Most of the salt-tolerant yeasts isolated from soy-sauce and miso-paste belonged to Sac-charomyces rouxii Boutroux. Some of them produced luxuriant pellicles on the medium containing sodium chloride, though pellicles were not formed on the medium without salts. These strains were separated from the species, in a variety, Saccharomyces rouxii Boutroux var. halomembranis nov. var. A few strains were identified as Saccharomyces acidifaciens (Nickerson) Lodder et Kreger-van Rij. Still further, two new species, Torulopsis halophilus nov. sp. and Torulopsis nodaensis nov. sp. were also described. These two species showed high salt-tolerance, especially the former was facultative halophile. Both species were able to assimilate nitrate but not to form pellicles, and differed from each other in the fermentation and assimilation of sugars.
