Abstract: In order to study the chemical constituents of essential oil of Alpinia japonica stem in South Guangxi and its bacteriostasis against food-born bacteria, the essential oil of Alpinia Guinanensis Stem was extracted by steam distillation, and its chemical constituents were identified by gas chromatography-flame ionization detector (GC-FLD) and gas chromatography-mass spectrometry (GC-MS). The antibacterial activity of essential oil against 4 kinds of food-born bacteria was determined by the method of paper diffusion and 96-well plate microdilution method. The results showed that the extraction rate of essential oil from Alpinia Guinanensis Stem was 0.034%. A total of 23 chemical constituents of essential oil from Alpinia Guinanensis Stem were identified, which were mainly composed of monoterpenoids and their oxygenated compounds, sesquiterpenoids and their oxygenated compounds, and alcohol components, accounting for 94.19% of the total amount of essential oil. The contents of 1,8-cineole and β-pinene were higher, accounting for 32.39% and 23.99%, respectively. The minimal inhibitory concentration (MIC) of the essential oil from Alpinia Guinanensis Stem was 10.0 mg·mL^-1 for the pseudomonas aeruginosa, and 5.0 mg·mL^-1 for staphylococcus aureus and bacillus subtilis. In conclusion, the content of 1,8-cineole was the highest in the essential oil from Alpinia Guinanensis Stem, and the essential oil from Alpinia japonica in South Guangxi had certain inhibitory effect on the 4 kinds of food-born bacteria.