Abstract: Effects of burning smoke of several tibetan incense ingredients on antibacterial activity of Penicillium sp. and Aspergillus sp. were measured for making functional tibetan incenses. Filter paper absorbed burning smoke of nine kinds of tibetan incense ingredients was placed into culture dish inoculated with Penicillium sp. and Aspergillus sp. respectively. Effects of burning smoke of nine kinds of tibetan incenses were different; For Penicillium sp., tabasheer had the most significant inhibition, costusroot, nutmeg and clove had relatively obvious influence on Penicillium.sp., however, the inhibition of safflower and cardamon fruit was the weakest; The inhibition of tabasheer and nutmeg on Aspergillus sp. was the most obvious, costusroot and clove had relatively distinct influence, however, the inhibition of cardamon fruit was the weakest. Tabasheer, nutmeg, costusroot and clove had obvious inhibition effect on Penicillium sp. and Aspergillus sp. in petri dish.