The antimicrobial stabilities，mechanism of ethanol extracts from Fructus Schisandrae Chinensis（FSC）and its application on storage of steamed bread were studied in this article.The antibacterial effect and the minimal inhibitory concentration（MIC）of ethanol extracts from FSC were determined by the oxford cup method and two-fold dilution method，the results showed that the MIC were between 1.75~7mg/mL. By changing the pH value，ultrasonic treatment，extend the preservation time and adding glucose，NaCl，metal ions，discussed the stability of ethanol extract from FSC against staphylococcus aureus，escherichia coli，mucormucedo and aspergillus. The results showed that the antibacterial effect of ethanol extracts had good stability of the ultrasonic，and was suitable for the application of acidic foods；with the extension of time under normal temperature，the inhibitory effect was gradually weakened；the inhibitory effect of ethanol extract from FSC had synergistic effect with glucose；the inhibitory effects against Eescherichia coli and aspergillus increased when added metal ions，but besides Fe3+，the inhibitory effect against staphylococcus aureus weakened and against mucormucedo was not obvious.The effects of different concentrations of NaCl on the antimicrobial activity were different.The antibacterial mechanism of ethanol extracts from FSC may be due to they destroyed the membrane structure of cells，providing a basis for the research of antibacterial mechanism.