Description: The lactic acid bacteria (LAB) have a very important role in the formation of the specififi c organoleptic characteristics of dry sausages, as well as the prevention of growth of pathogenic microorganisms in sausages during the fermentation process. The aim of this study was to identify the strains of LAB involved in the fermentation of Croatian dry fermented sausages produced under industrial conditions without starter cultures. Among lactobacilli, the predominant strain was L. plantarum followed by L. brevis