Identification of Some Yeast Species in Fermented Sausage with Vitek 2 Compact System

Fermented sausage, produced by traditional methods, matures fermentation of microbial flora originating from the raw materials and place production. The source contamination meat industry with yeasts, which are widespread in environment, surfaces tools equipment used processing. Although presence yeasts products contributes to formation flavor aroma, some yeast species can cause undesirable flavors, discoloration, a soft texture. Therefore, our study aimed determine profile fermented sausages using Vitek2 Compact System, various biochemical tests were performed. In sausage samples was detected Candida zeylanoides 56.25%, sake 52.10%, Pichia farinosa 25%, Cryptococcus laurentii 10.42%, glabrata 4.17%, Rhodotorula glutinis 10.42% species. difference varied depending on load material compliance hygiene regulations during processing conditions.