About four strains of wild type yeast that were obtained from some fruits and a flower in Asahikawa-city and Asahikawa neighbor areas, and in North Tohoku area, we observed their cell length, quantity of propagation at 5-35°C and performance of alcohol fermentation (the gas yield) at 15-35°C. The results obtained were as follows:

(1) The cell length of ANCT-06051 isolated from a mountain ash fruit was 4.7 μm, which was the longest in the four wild type yeasts. The quantity of propagation of ANCT-06051 was the most in the four strains at 5-35°C. The gas yield of ANCT 06051 became the maximum at 25°C, and decreased at 15°C and 35°C.

(2) The cell length of ANCT-07017 isolated from an azalea petal was 3.7 μm. The quantity of propagation of ANCT-07017 was a lot next to ANCT-06051 at 5-25°C. The gas yield of ANCT-07017 which was incubated for seven days at 15-35°C was the highest in the four strains.

(3) The cell length of ANCT-07018 isolated from an apple peel was 3.5 μm, which was the smallest in the four strains. The quantity of propagation of ANCT-07018 increased with temperature at 5-35°C. There was a little quantity of gas yield at 25°C and 35°C, but the yield was not confirmed at 15°C.

(4) The cell length of ANCT-07023 isolated from a cherry fruit was 3.7 μm. The quantity of propagation of ANCT-07023 was less than that of ANCT-07018 at 5-25°C. The gas yield of ANCT-07023 was approximately similar to ANCT-07018 at 15-35°C.

(5) The cell lengths of NBRC 0308 (a sake yeast) and ANCT-07009 (a commercial dry yeast) were longer than the four wild type yeasts, and were superior in the quantity of propagation to the four yeasts at 10-25°C. Although the gas yields of NBRC 0308 and ANCT-07009 at 15°C showed a tendency to decrease, the gas yields of them at 15-35°C for 7 days were higher than that of the three wild type yeasts (ANCT-06051, ANCT-07018, ANCT-07023) .

(6) In ANCT-06051 and NBRC 0308, there was not the significant difference to the quantity of propagation and the gas yield on YM-media of pH=4.2-7.8 at 25°C.

宮崎県産のキンカンから分離した酵母は，MALDI-TOF-MSを用いた微生物同定法と26S rDNAのD1/D2領域の塩基配列解析により，Hanseniaspora uvarumと同定された．この酵母を用いて試作したパンは，チーズの様な香りがした．GC-MSによって検出された香り成分を比較した結果，3-メチル-1-ブタノールやフェニルエチルアルコールの割合が低く，一般的なパンでは目立たない香りが強く感じられたのではないかと推測された．