attempts to provide sufficient sterilization have involved the use of indigenous yeasts to inhibit unfavorable bacterial growth. T. delbrueckii and Z. rouxii are more effective compared to P. guilliermondii, due to the combined effectsof ethanol and NaCl (Huang et al., 2001). Although there are previous studies reporting on the use of osmotic replacers to inhibit
putative microorganisms (Chiou,1999; Chiou et al.,1999), this is the first report on the use and effects of indigenous yeast cultures for the production of salt-reduced soy sauce.