PROBLEM TO BE SOLVED: To provide a method for stopping the fermentation of a fermented food product made using a low pressure-resistant yeast which can be easily sterilized by pressure treatment with a pressure value without impairing the advantage of non-heat sterilization.SOLUTION: A fermented food product is made by fermentation of food material using a low pressure-resistant yeast obtained by screening of wild yeast strain of saccharomyces or mutated yeast strain of saccharomyces with verification that the yeast can be easily sterilized by pressure treatment without heating under a hydrostatic pressure of 1 MPa or more and 200 MPa or less. A method for stopping the fermentation of a fermented food product includes sterilizing the low pressure-resistant yeast of the fermented food product by pressure treatment without heating under a hydrostatic pressure of 1 MPa or more and 200 MPa or less so as to stop the fermentation.
