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

YEASTS ISOLATED FROM DIFFERENT EUROPEAN DRY-SAUSAGES IN THE COURSE OF RIPENING