Foxtail Millet Yakju were treated with heat ($65^{circ}C$/15 min) or high hydrostatic pressure ($25^{circ}C$ (RT) and $65^{circ}C$ (HT)/400 MPa/10 min), and stored for 64 days at l$0^{circ}C$, $25^{circ}C$ and 37$^{circ}C$. Changes in microbial counts, enzyme activity and quality of Yakju during storage were measured. Total viable cells were about 10$^2$ CFU/mL, and remained almost constant during storage at l$0^{circ}C$ and $25^{circ}C$, while decreased significantly at 37$^{circ}C$, and undetected after 55 days of storage in heat- and pressure(RT)-treated, but after 25 days in pressure(HT)-treated Yakju. Lactic acid bacteria and yeast in heat- and pressure-treated Yakju were not detected during storage. The relative activities of a -amylase in heat- and pressure(RT)-treated were more than 100%, while those in pressure(HT)-treated were less than 40% during storage of 64 days at l$0^{circ}C$. However, at $25^{circ}C$ and 37$^{circ}C$ the relative activities in untreated and pressure(RT)-treated were decreased greatly and then reached at the point of the activities of heat- and pressure(HT)-treated. The relative activities of glucoamylase in untreated and pressure(RT)-treated were decreased as the increase of the storage temperature during storage, while those in heat- and pressure(HT)-treated increased slightly as the increase of storage period at 1$0^{circ}C$ and $25^{circ}C$, and had no change at 37$^{circ}C$. pH in heat- and pressure-treated had almost no change. Turbidity and reducing sugar in heat- and pressure-treated increased as the increase of storage temperature during storage.