Abstract: The biofilm formation of Vibrio parahaemolyticus under different culture conditions were studied and the effects of natural inhibitor such as polyphenols, ginger extract, garlic extract on biofilm formation were evaluated. The results showed that, the ability to form biofilm for Vibrio parahaemolyticus strains was different, and the VP-S17 was the hightest. The biofilm of Vibrio parahaemolyticus generally reached the maximum amount in 48⁷2h and then began to decline. High temperature and high salt were beneficial to improve the formation of biofilm. The amounts of biofilms under 1% salt concentration were less than 3%, and when the salt concentrationsalt was the same, the formation of biofilm under 37 ℃ was significantly higher than 25 ℃. Polyphenols, garlic extract and ginger extract can effectively inhibit the biofilm formation of Vibrio parahaemolyticus, and the inhibitory concentrations were 0.5%, 1% and 1%, respectively.