In order to improve the quality of salmon roe products in Hokkaido, we researched the microflora in the food. Bacteria were isolated on an agar plate from the salmon roe products, and identified on the basis of their nucleotide sequences of the 16S ribosomal RNA gene. When salmon roe (ikura) was preserved at 10’C for 5 days, there were two types of results. On one type, Pseudomonas sp. and Enterobacter sp. are main bacteria, and in the other Staphylococcus sp. are main bacteria. In the former, the salmon roe tended to rot, and in the latter, Staphylococcus sp. formed lactic acid and tended to suppress putrefying bacteria. In order to control the microorganisms of salmon roe, we tested acid treatment by conducting a 0.1% lactic acid cleaning process which suppressed gramnegative putrefying bacteria such as Pseudomonas sp. and Enterobacter sp. among others.