Identification of yeast species that cause food spoilage is considered to be particularly important in terms ofbreaking the contamination cycle and taking preventive measures specific to the spoilage species. For thisreason, in this study, yeast profiles of different food groups including dairy products, meat products, freshfruits and vegetables, pickles and brined products, which have lost their sensible consumability have beendetermined. Hence, a total of 86 samples collecting from local and public markets and homemade productswere analyzed. A total of 1032 yeast isolates recovered from the analyzed samples were identified. For thispurpose, yeast isolates purified from each sample were grouped by repetetive sequence based polymerasechain reaction (rep-PCR) method. Then, a representative number of isolates from each group were identifiedby sequence analysis method targeting the 665 bp region (D1/D2 region) on 26 S ribosomal DNA and theInternal Transcribed Spacer (ITS) of ribosomal DNA. Although the distribution of the identified isolatesvaries from product to product, Pichia fermentans (11.60 %) and Debaryomyces hansenii (11.50 %) werefound to be the most dominant species among all isolates and they were followed by Candida zeylanoides (10.08 %) and Kluyveromyces marxianus (8.04 %). As a result, dominant yeast species in each sample groupwere determined and yeast profiles specific to the analyzed food groups were obtained.