Abstract: In this study the antimicrobial preservation and antimicrobial abilities of Salmon clupine clupeidae were determined against common food contaminative microorganisms. The effects of pH value, temperature, organic and inorganic components of certain food on the antimicrobial activities were discussed and the antimicrobial characteristics of clupeidae protamine and the prostect for the developerment of clupeidae protamine as a natural food antiseptic were envisaged.

Key words: Clupeidae Protamine Natural food antiseptic Minimum inhibitory concentration