The yeast strain was isolated from food industry waste water and its identification and biological characteristics were investigated. The optimum condition for cultivations and its activities for the reduction of B.O.D. on the food industry waste water were also confirmed. The results are as follows;
1) The isolated was identified as Candida curvata.
2) Candida curvata grew well in all of the experimented media, so and it can be regarded as a useful strain in the treatment of food industry waste water.
3) There was only a slight difference in the induction period between sterilized cultivation and unsterilized cultivation. But in the ice cream waste water, the period was considerably longer in unsterilized cultivation.
4) Specific rate of growth of Candida curvata in sugar waste water was 0.50/hr, ice cream waste water 0. 50/hr, and beer waste water 1.0/hr.
5) Increasing of innoculum reduced the induction period in unsterilized cultivation.
6) The amount of dried yeast from sugar waste water were 175㎎/ℓ, ice cream waste water 628㎎/ℓ, and beer waste water 857㎎/ℓ Crude protein content in the dried yeast from sugar waste water were 52%, ice cream waste water 54%, and beer waste water 54%.
7) The rate of BOD reduction in sugar waste water were 49%, ice cream waste water 80%, and beer waste water 64%.
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