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Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain D₁), Saccharomyces oviformis(D₂), Saccharomyces steineri(M₃), Saccharomyces rouxii(D_9) and Saccharomyces mellis(G_8) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain D₁and D₃showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain D₁and D₂was 25℃ and M₃, D_9 and G_8 30℃. And their lethal temperature of the strain D₁and D₂was 62℃ and M₃, D_9 and G_8 was 60℃ with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain D₁M₃ were grown exceedingly well on the media containing 3 percent of NaCl and D₂, D_9 and G_8 on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.
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