PROBLEM TO BE SOLVED: To provide a yeast which enables short period brew, low temperature brew and light coloration in the brewing of soy sauce, and to provide a method for producing a fermented food with the yeast.SOLUTION: This low temperature fermentative yeast belongs to Zygosaccharomyces rouxii and can produce a fried bean curd having an alcohol content of 2.0 to 3.0 (v/v)%, a total nitrogen content of 1.0 to 2.0 (w/v)% and a chromaticity of No.40 to 60, 20 to 50 days later from a charged time in a soy sauce fermentation test at temperature of 10 to 20°C, a pH of 5.5 to 7.0 and a salt content of 14 to 25 (w/v)%.COPYRIGHT: (C)2009,JPO&INPIT【課題】醤油醸造において、短期醸造、低温醸造及び淡色化を可能とする酵母、並びに当該酵母を用いた発酵食品の製造方法を提供する。【解決手段】ジゴサッカロミセスロキシー(Zygosaccharomyces rouxii)に属し、温度10~20℃、pH5.5~7.0及び食塩分14~25(w/v)%の醤油発酵試験で、仕込みから20~50日経過後にアルコール分が2.0~3.0(v/v)%であり、全窒素分が1.0~2.0(w/v)%であり、色度が40~60番である生揚げを生産できる低温発酵性酵母。【選択図】なし
