The aim of this study is to isolate and identify yeasts from different stages of melon seed fermentation produced using two melon seed varieties (Feterita and Wad akar). 20 samples were obtained from different stages of egusi production (grain flour, malt, fermented dough at zero time, fermented dough after 12 h fermentation with and without starter, fermented dough after 24 h fermentation with and without starter and the end product). The yeast counts of egusi prepared from white egusi (FSH) were 3.3× 103 , 6.1× 104 , 3.6×104 and 8.3×105 C.F.U/ml, while yeast counts of egusi prepard from brown egusi (WSH) were 3.5× 103 , 4.3× 105 , 6.3×105 and 1.6×106 C.F.U./ml at time intervals of 3, 9, 12 and 24 hours, respectively. Only two genera of yeast were detected, these were Saccharomyces, with a frequency ranged between 40 and 100% in white melon seed and 80% in brown melon seed and Candida, with a frequency of 60%. Key words; yeast, melon seed, fermentation,