 The characteristics of spoilage caused by "Z. bailli" are product separation and a "yeasty" odor.A study suggests that adding encapsulated cells of "Bifidobacterium bifidum" and "B. infantis" prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage.Mayonnaise, both commercially processed and home-made, has been associated with illnesses from "Salmonella" globally.