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Swelling due to gas formation in commercially canned 'Alphonso' mango pulp (pH 4.3) was caused by Bacillus licheniformis (having thermal resistance i.e., DI00 = 1.25 min at pH 4.2 and D100= 3.12 min at pH 7.0) and Clostridium sporogenes (D100=6.8 min at pH 4.5 and D121.1 =0.51 min at pH 7.0). The metabiosis of the former increased the pH, thereby creating conditions favourable for the growth of the latter. These findings indicate that products having a pH higher than 4.0, but lower than 4.6, should be given thermal process, adequate to destroy B. licheniformis, except when B. coagulans spoilage is likely to occur.