Sporosarcina species are psychrotolerant endospore-forming bacteria that are predominantly isolated from processed minced fish meat (surimi). Their levels should be controlled to maintain the quality of surimi-based food products. Our previous study suggested that the fatty acid composition of the cell membrane is an important factor for the growth of Sporosarcina species under cold conditions. In this study, we examined the effects of alkyl gallates, fatty acids, and acylglycerols on the growth of Sporosarcina sp. S92h in TSB medium at 10 degrees C and 30 degrees C. The results illustrated that the alkyl gallates isoamyl gallate, octyl gallate, and lauryl gallate; the fatty acids oleic acid, linoleic acid, and a-linolenic acid; and the acylglycerol monolaurin inhibited the growth of Sporosarcina sp. S92h for 10 days at 10 degrees C at a concentration of 0.2 mM. We found that compounds that exerted significant growth-inhibitory effects have similar molecular weights (range, 240.3-338.4) and ACD/LogP values (range, 3.48-7.70). These data will be useful for exploring more effective compounds to inhibit the growth of Sporosarcina species and contribute to quality control for surimi-based foods.