In order to improve the quality of raw Chinese noodles produced in Hokkaido, we researched the microflora in the food. Bacteria were isolated on an agar plate from the Chinese noodles after preservation, and identified on the basis of their nucleotide sequences of the 16S ribosomal RNA gene. Nine kinds of Chinese noodles produced by seven manufacturers in Hokkaido and one manufacturer outside of Hokkaido were preserved at 25’C for seven days and their microfloras were analyzed. As a result, these products were divided into two types; one type in which a species closely related to A. viridans is most predominant, and another type in which a kind of unknown gram-negative and rod bacteria is most predominant. Such differences of microflora in the Chinese noodles were inferred to be due to whether or not it contained vitamin B₂, saccharide or gardenia yellow as food-additives. When the representatives of the former and later types of noodles were preserved at 25'C for four weeks, predominant bacteria were a species closely related to A. viridans and alkaliphilic Bacillus sp. in the former, and the above mentioned gram-negative and rod bacteria and a species closely related to Salinicoccus roseus in the later.