In order to resolve the problem of the red corruption appeared during the shelf life of unfermented stinky tofu,a red bacterium(CR) was isolated.Inhibition of CR was studied from physical,chemical and biological aspects.It was concluded that 1.0 g/kg sodium diacetate,0.07 g/mL Flos Caryophlli extracting solution,storage below 4 ℃ or vacuum packaging could effectively inhibit the growth of CR.In consideration of the production practice,addition of 1.0 g/kg sodium diacetate and 0.07 g/mL Flos caryophlli extracting solution could simultaneously extend the shelf life to more than 48 h and thus effectively controlled the red corruption of unfermented stinky tofu during its storage.