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Seventy nine swollen commercially canned grapes and peaches were collected from wholesale and retail outlets in Seoul area for the investigation of the causes of their swell. Hydrogen generation and microbial spoilage were the only two common causes of can swelling. Nevertheless, the spoilage profile of the two products was different. Seventeen out of twenty one canned peaches were spoiled by microorganisms, while the rest of five were swollen due to hydrogen generation. In contrast, fifty one out of fifty eight canned grapes were swollen due to hydrogen generation, while the rest of seven were spoiled by microorganisms. Seventeen yeast and five bacterial strains were isolated and only the yeasts were identified to their genera and species. Saacharomyces cerevisiae was the most frequently isolated spoilage yeast, closely followed by Torulopsis stellata. Candida Qampsilosis, Pichia kluyveri, Pichia membranaefaciens, Tontlopsis globosa and Torulopsis lactis-candensi were also isolated but with lower frequencies.
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