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We attempted to isolate yeasts with a high fermentation ability from Hakata bay. Seven selected strains were identified as Candida tropicalis by genetic analysis of the 26S rRNA D1/D2 domain. Although various properties such as salt tolerance and sucrose tolerance of the selected strains did not vary greatly, invertase activity and the aroma-producing ability were different from Baker's yeast. Three strains that had maltose fermentation ability were applied to bread making. All strains showed adoi:10.6013/jbrewsocjapan.110.775 fatcat:weit3kgpfzg5vj3wrjk3wxnedq