This practice investigates about the resistance & sustainability of a sample of available microorganisms in fruit juices vs. a natural anti microbe called vanillin. To be more precisely the anti bacterial characteristic of vanillin has been tested against famous pathogenic organism Escherichia Coli in apple juice. The practice has been experienced for different concentrations of Vanillin, controlling & reducing the microbe concentration in apple synthetic juice. The effect has been investigated by measuring sensitivity of results in two different temperatures one in 8 degree of centigrade & other in 15, in each temperature two PH have been tested (PH = 3.5 & 4.5) 0-40-80 m-molar as 3...