 The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms.A set of conditions such as pH between 3.6 and 4.0, and low water activity "a""w" of 0.925, restricts the growth of yeasts, a few bacteria and molds.Yeasts of the genus Saccharomyces, "Lactobacillus fructivorans," and "Zygosaccharomyces bailii" are the species responsible for the spoilage of mayonnaise.