At 10°C the first evidence of spoilage was formation of gas in the mayonnaise, which was observed after 10 days. This was probably due mainly to growth of S. exiguus. but the large numbers of Lactobacillus spp. that developed may also have contributed. Growth of yeasts identified as candida sake, C. lambica and C. lipolytica also occurred and the mold Geotrichum candidum multiplied and formed surface colonies on the potato salad after storage for 18 days.
At 5 °C growth occurred of Candida spp. which reached 106/g after storage 25 days. A small increase occurred in the count of Lactobacillus spp., but the viable count of other bacteria declined. Multiplication occurred of G. candidum which formed surface colonies after storage for 28 days and was the only visible microbial spoilage at 5°C.
Shelf life: 10 days