Abstract: Objective: To explore the major spoilage microorganisms in semi-dry noodles and to provide theoretical basis of preservation. Methods: The major microorganisms in semi-dry noodles were isolated and identified by means of morphological and biochemical tests. Results: The dominant spoilage microorganisms were Bacillus and Staphylococcus. The isolated bacteria strains were Bacillus subtills, B. licheniformis, Staphylococcus epidermidis and S. aureus. The isolated mould strains belonged to the species of Aspergillus candidus, A. versicolor and Penicillum cyclopium. During the first 2 days, species of B. subtills and B. licheniformis were dominant. After 2 days of storage, S. epidermidis became the dominant bacteria in the semi-dry noodles and S. aureus was also detected.

Key words: semi-dry noodles, spoilage microorganism, isolation, identification