In this study, 65 yeast strains originating from sugar containing foods were tested for growth under different environmental conditions. In the experiments performed with glucose and NaCl, inhibition effect was observed at reduced a(w) levels. Most of the strains were able to grow at both 4 and 37 degrees C. Of the tested pH values, the most adverse effect on growth of the yeasts was observed at pH 2.5. All of the strains were able to grow at both 5 and 20% CO2 levels. Acetic and propionic acids were found to be the most effective preservatives for inhibition of the strains. All of the yeasts, except a Candida glucosophila strain, failed to grow in the presence of 0.05% (w/v) sodium benzoate.