## 3 Results and Discussion
### Yeast Identification  
#### 3.3.1 Species Level  
A total of 123 yeast cultures were isolated, 88 from pork sausages (A and B), and 35 from game sausages (C, D, and E). The 88 isolated yeasts from pork were classified in nine different species by sequencing the ITS region. The most isolated species were _Dehryomyces hansenii_, (35) followed by _Kazadstania servazzii_ (30), which were also the majority of the species in Factories A and B, respectively. The other species identified presented less than 10 isolated species (Figure 2). Only two species, _D. hansenii_ and _Yarrowia lypolicia_, were characterized in both pork factories. \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline  & \multicolumn{2}{c}{**pH**} & \multicolumn{2}{c}{**Aw**} & \multicolumn{2}{c}{**NaCl (g/100g)**} \\ \cline{2-7}  & **Factory** & \multicolumn{2}{c}{**Curing Period**} & \multicolumn{2}{c}{**Curing Period**} & \multicolumn{2}{c}{**Curing Period**} \\ \cline{2-7}  & & **30 Days** & **60 Days** & **30 Days** & **60 Days** & **30 Days** & **60 Days** \\ \hline \multirow{2}{*}{Pork meat} & A & 5.81 \({}^{\circ}\) \(\pm\) 0.01 & 5.56 \({}^{\circ}\)\(\pm\) 0.00 & 0.910 \({}^{\circ}\)\(\pm\) 0.00 & 0.895 \({}^{\circ}\)\(\pm\) 0.01 \({}^{\circ}\)\(\pm\) & 3.96 \({}^{\circ}\)\(\pm\) 0.08 & 4.06 \({}^{\circ}\)\(\pm\) 0.16 \\  & B & 5.29 \({}^{\circ}\)\(\pm\) 0.01 & 5.22 \({}^{\circ}\)\(\pm\) 0.04 & 0.939 \({}^{\circ}\)\(\pm\) 0.00 & 0.909 \({}^{\circ}\)\(\pm\) 0.01 \({}^{\circ}\)\(\pm\) & 2.78 \({}^{\circ}\)\(\pm\) 0.00 & 3.10 \({}^{\circ}\)\(\pm\) 0.00 \({}^{\circ}\)\({}^{\circ}\) \\ \hline \multirow{2}{*}{Deer meat} & C & 5.26 \({}^{\circ}\)\(\pm\) 0.01 & 5.14 \({}^{\circ}\)\(\pm\) 0.01 & 0.873 \({}^{\circ}\)\(\pm\) 0.00 & 0.857 \({}^{\circ}\)\(\pm\) 0.00 \({}^{\circ}\)\(\pm\) & 3.43 \({}^{\circ}\)\(\pm\) 0.02 & 3.70 \({}^{\circ}\)\(\pm\) 0.01 \({}^{\circ}\)\({}^{\circ}\) \\ \hline \multirow{2}{*}{Wild boar} & D & 5.27 \({}^{\circ}\)\(\pm\) 0.07 & 5.12 \({}^{\circ}\)\({}^{\circ}\)\(\pm\) 0.20 & 0.870 \({}^{\circ}\)\(\pm\) 0.00 & 0.846 \({}^{\circ}\)\(\pm\) 0.00 \({}^{\circ}\)\({}^{\circ}\)\(\pm\) & 3.42 \({}^{\circ}\)\(\pm\) 0.01 & 3.71 \({}^{\circ}\)\(\pm\) 0.00 \({}^{\circ}\)\({}^{\circ}\) \\  & E & 5.18 \({}^{\circ}\)\({}^{\circ}\)\(\pm\) 0.01 & 5.02 \({}^{\circ}\)\(\pm\) 0.02 & 0.957 \({}^{\circ}\)\(\pm\) 0.00 & 0.834 \({}^{\circ}\)\(\pm\) 0.03 \({}^{\circ}\)\({}^{\circ}\) & 2.34 \({}^{\circ}\)\(\pm\) 0.01 & 3.37 \({}^{\circ}\)\(\pm\) 0.02 \({}^{\circ}\)\({}^{\circ}\) \\ \hline \end{tabular} The different letters of the superscript indicate significant differences (\(p\leq\) 0.05) between factories for the same physicochemical parameter. \({}^{\circ}\)S shows significant differences (\(p\leq\) 0.05), based on the Student’s T-test, between samples at 30 and 60 days of curing time for the same factory.  
\end{table} 
Table 1: Physical-chemical parameters of the studied pork and game fermented sausages. Figure 2: Distribution (%) of the yeast species found in the different curing rooms studied. Factories A and B: Pork meat products and C–E game meat products. Game meat presented a higher species diversity than the pork products, since 35 isolates were included in eight different species. In that case, _D. hansenii_ (12) was again the most isolated species followed by _Hanseniuspora valbyensis_ (8) and _Rlodototula mucilaginousa_ (7), while the rest of the species presented less than five isolates (Figure 1). The curing rooms environments and location have an essential influence on the yeast species variation as well as physiochemical characteristics, which are the reasons why the yeast community of these fermented sausages are different to one another, although the existing predominant species could adapt easily to this type of food. _D. hansenii_ is one of the most widely distributed yeast species in fermented foods owing to its high flexibility and use of carbon and nitrogen sources. Moreover, it contributes to the sensory characteristics [9]. Other species, such as _Y.