The present invention relates to a mesophilic fermentation yeast and a method for preparing the same. More particularly, the mesophilic fermentation yeast is prepared in a traditional manner which comprises the steps of crushing wheat, mixing the crushed wheat with water, wetting the mixture to form yeast, fermenting the yeast while flipping the same in intervals of two days at a temperature of 36°C, and drying the same at 45°C for seven days. The mesophilic fermentation yeast has been observed to have a low level of acidity, and thus is effective in preventing microbial contamination, have a reduced level of amino acidity, and thus is considered to offset a greasy taste upon preparation of rice wine, and have an excellent α-amylase and glucoamylase enzymatic activity, excellent saccharification power, excellent qualities of taste and fragrance as a result of analyzing free acid, free amino acid and aroma components, and an excellent retention capacity of an enzyme depending on a storage period, thereby showing excellent storability. The mesophilic fermentation yeast and the method for preparing the same of the present invention allow a method for preparing yeast having an excellent quality to be established by using the traditional manner, and can be usefully employed in the preparation and production of yeast by providing the yeast prepared therefrom.La présente invention concerne une levure de fermentation mésophile et son procédé de préparation. Plus particulièrement, la levure de fermentation mésophile est préparée dune façon conventionnelle qui comprend les étapes de broyage de blé, mélange du blé broyé avec de leau, le mouillage du mélange pour former une levure, fermentation de la levure tout en retournant celle-ci à des intervalles de deux jours à une température de 36 °C et séchage de celle-ci à 45 °C pendant sept jours. Il a été observé que la levure de fermentation mésophile a un faible taux dacidité et, par conséquent, est efficace dans la prévention du
