Aims: To characterize fatty acid and phospholipid analogue profiles of oral yeasts. Methods and Results: Twenty-seven strains of oral yeasts were cultured on SDA and lipids of freeze-dried cells were extracted and analysed by FAB MS. The most abundant carboxylate anion was m/z 281 (C-18 : (1)). The most intense phospholipid analogue ions were of PE, PG, PA and PI. Pichia etchellsii contained molecular species of PG and PE, whereas Saccharomyces cerevisiae had PA, PG and PE analogues. Mass spectra revealed that S. cerevisiae and Candida glabrata were distinct from one another and from the other species tested. Conclusions: Oral yeasts largely differ with respect to their polar lipids. It is concluded that oral yeast species have distinctive fatty acid and phospholipid analogue anion profiles. Significance and Impact of the Study: FAB MS provided never chemotaxonomic information.