PROBLEM TO BE SOLVED: To provide a method for classifying yeast strains into strain groups which are different by important characteristics on fermented soybean paste and soy sauce brewing industry, according to the difference in the base sequence information of various yeast strains.SOLUTION: The invention provides a discrimination method of yeast strains in which a yeast strain group separated from fermented soybean paste/soy sauce (products) and unfinished products in brewing steps thereof and the like is classified into [1] Zygosaccharomyces rouxii strain and yeast strains except [2] Zygosaccharomyces rouxii using, as an indicator, the presence or absence of base sequence parts corresponding to the base sequence from position 1132454 to position 1133788 which comprises the base sequence parts having high similarity to a partial base sequence on plasmid pSR1 on chromosome C of Zygosaccharomyces rouxii CBS732 strain and an inspection method of fermented soybean paste/soy sauce (products) and an unfinished product thereof using the discrimination method.COPYRIGHT: (C)2016,JPO&INPIT【課題】さまざまな酵母株の塩基配列情報の違いから、酵母株を、味噌・醤油醸造業上重要な特徴の異なる株群(グループ)に区分けする方法の提供。【解決手段】Zygosaccharomyces rouxii CBS732株の染色体C上にある「プラスミドpSR1上の部分塩基配列との類似性が高い塩基配列部分を含む、1132454番目の塩基から1133788番目の塩基までの配列部分に相当する塩基配列部分の有無を指標に、味噌・醤油(製品)及びその醸造工程中の仕掛品などから分離される酵母株群を、[1]Zygosaccharomyces rouxii株と[2]Zygosaccharomyces rouxii以外の酵母株とに区分けする酵母株の判別法、及び判別法を用いる味噌・醤油(製品)及びその仕掛品の検査法。【選択図】図110
