Three kinds of baker’s yeasts (Saccharomyces cerevisiae), 1-2, 9-3 and 10-2 were isolated from fruits or humus to bake bread in high-sugar dough. Their fermentation test and sensory evaluation of beard baked in 30%-sucrose dough were examined. The results of the fermentation test with 20-40% glucose added to the medium showed that CO₂ production by the wild yeast (10-2) isolated from apple leaves was highest among the three strains. The strain that showed the highest alcohol producing ability was 9-3, which was isolated from nectarine seeds.

　Bread was made from 30%-sucrose dough for sweet rolls usually, and the sensory evaluation found that the aroma of bread made with the 10-2 strain was significantly preferred. The malic acid content in this bread was clearly the highest among the three strains. It is therefore concluded that the yeast isolated from apple leaves (10-2) is the most suitable for high-sugar dough.