As a basic study for the application of the spore-tearing lactic acid bacteria to foods, the effects of the sporulating conditions on the growth and sporogenesis were studied were observed. The results obtained are as follow. 1. All carbohydrates added to sporulation media except dextrin decreased the sporulation rate and the thermal resistance of spores. Dextrin stimulated the growth, however, there in no effect on the thermal resistance. 2. As nitrogen source, the protein hydrolysates such as peptone, casamino acid were effective to obtain were spores of the increased thermal resistance. 3. Ca$^$＋＋/, Mn$^$＋＋/ of the metal ions added to casamino acid containing medium validly increased the total growth, sporulation rate and thermal resistance. Its optimum concentration was 40 ppm each. 4. Biotin of vitamines had an effect on the total growth, sporulation and thermal resistance of spores. Its optimum concentration was 30${gamma}$/ml. 5. The resistant spores required the adequate maturation period, more than 36 hours, sufficient aeration. and optimum temperature, 37∼45$^{circ}C$.