Abstract
Lactic acid bacteria and yeast were major cause of food spoilage and resistant of antimicrobial agent in Japan. Typical food spoilage caused by lactic acid bacteria and yeast were as follows : swelling, offensive smell (ethanol, thinner, banana, petroleum, acid, burnt or caramel), ropiness, surface slime. These microorganisms were contaminated from food manufacturing factory. Characteristic of food spoilage by lactic acid bacteria were as follows : food spoilage were caused from pH 9.0 to pH 4.0. Characteristic of food spoilage by yeast were as follows : food spoilage were caused by anerobic culture condition.
