Yeasts isolated from different European dry-sausages in the course of ripening

The evolution in counts of yeasts from six lots of different dry-sausages p roduced in three European Union (EU) countries (France, Italy and Spain) is tested. Each lot was analyzed in three phases of their production: fresh p roduct, first staged drying and final product. Three samples were analyzed in each test Counts of yeasts during the ripening process showed an irregul ar evolution. Regarding the species isolated, the most frequent ones belong ed to genera Candida (C. albicans, C. famata, C, guillermondii, C. krusei, C, parapsilosis, C. stellatoidea, C. zeylanoides.), Trichosporon (T. capita tum, T. beigelli), Rhodotorula and Geotrichum (G. candidum).