Abstract: By adding a new kind of antiseptic agent-DMF into soy sauce and vinegar , the growth of yeasts and G-bac-teria can be obviously inhibited. It can prolong the shelf life of soy sauce and vinegar , but will not affect their taste, colour, appearance, fragance and ingredients. The test has proved that 0. 010% DMF in soy sauce, 0. 012% DMF in vinegar will prolong their shelf life to about one month in uncovered condition in the summer of north China.

Key words: DMF Soy Sauce Vinegar Restraint Deterioration