A taxonomic study on 23 strains of true yeasts which were isolated from various kinds of "Shiokara" is presented. These yeasts were identified by the newly published classification of Lodder & van Rij, while their mycological, general features had mainly been studied by the method of Stelling-Dekker. In the classification of Debaryomyces, the author did not attach very much value to the fermentability, but adopted the acid production test. The comparison between the classification system of the author and that of Ladder & van Rij concerning pellicle-forming group is shown in table 2. The identified yeasts were reduced to the following eights pecies in the order of frequency of isolation; Saccharomyces rouxii 7 strains, Debaryomyces nicotianae 7 st. (one variety), D. kloeckeri 3 st., D. hansenii 2 st. and Hansenula anonaala 1 st. and three new species; Saccharomyces kyushuensis nov. spec., Debaryomyces oviformis nov. spec. and Debaryomyces nicotianae var. salsus nov. var. The relation between the taxonomy of Lodder & van Rij and that of Stelling-Dekker is shown in table 1. The author demonstrated the fact that "Shiokara-yeasts" are closely related to the so-called "Shoyu-" and "Miso yeasts, indicating the xistence of Zygosaccharomyces soja, Z. major var. miso, Z. japonicus and Z. miso γ.
各種塩辛類から分離した真正酵母23菌株は Lodder & van Rij の分類に従い Saccharmyces roaxii, Hansenula anomala, Debaryomyces hansenii, D. nicotianae 及び D. kloeckeri の既知酵母5種とSaccharomyces kyushuensis nov. spec., Debaryomyces oviformis nov. spec. 及び D. nicotianae var. salsus nov. var, の3新酵母と決定した. Saccharomyces rouxii 中にはTable1の如く醤漁・味噌酵母を含み, 先に塩辛酵母中のZygosaccharomyces属が味噌・醤油酵母と密接な関係のあることを指摘したがこれを確証することが出来た. なお従来塩汁から分離されたことのない非産膜性且つ耐塩性のDebaryomyces kloeckeri を3菌株得た事はこれら菌株が多く動物性物料から来源したことと考え合せ興味あることと思う.