Maillard reaction is significant for foods because it strongly affects the quality and acceptance. In this study, antimicrobial activities of aminoreductone (AR), a product formed during the initial stage of the Maillard reaction, were screened against food-spoilage and pathogenic bacteria and compared to the effects of common antibiotics (amikacin (AN), ciprofloxacin (CIP), meropennem (MEM) and levofloxacin (LVX). The inhibitory effects of AR against all 7 isolates were examined by the standard disc diffusion methods, which are widely used to study the bioactivity of chemical compounds. The inhibition zone for each isolate by AR (2.5 mg) was from 15:1:0 mm (Bacillus cereus ATCC13061 TM) to 28.25 + or 0.35 mm (Staphylococcus aureus ATCC25923™) in diameter, suggesting that all isolates exhibited sensitivity to AR. Because AR showed the advanced effect of growth inhibition in combination with antibiotics, AR is a naturally formed antimicrobial agent presenting in thermally processed foods with potential health benefits in medical practice.