Abstract: Ragi is one of the fermentation starters in food fermentation. Domestic ragi from Sarawak (for tapé and tuak) and Pahang (tapé), which are made from mixtures of rice floor, spices and water or sugarcane juice, naturally contains filamentous fungi, bacteria and yeasts. This research is aim to identify the microorganisms in the domestic ragi by using API kit after screening and isolating the microbes by selected media (YPD and Sabaroud). From the results, Cryptococcus humicola and Candida glabrata are identified in the Sarawak (tapé) sample, while Cryptococcus humicola, Saccharomyces cerevisiae, Candida glabrata and Rhodotorula glutinis were identified in the Sarawak (tuak) sample and for Pahang (tapé) sample, Cryptococcus humicola, Saccharomyces cerevisiae and Candida guilliermondii was identified by using both API kit (20C AUX and ID 32C).