10.22376/ijpbs.2019.10.1.p1-12 Volume 6 Issue 2 2015 (April - June) lessThan i greaterThan Bacillus lessThan /i greaterThan sp., lessThan i greaterThan Leuconostoc lessThan /i greaterThan lessThan i greaterThan mesenteroides lessThan /i greaterThan , lessThan i greaterThan Vagococcus lessThan /i greaterThan sp., and lessThan i greaterThan Pediococcus lessThan /i greaterThan sp. were isolated from fermented vegetables. All the four isolates produced bacteriocin and they have showed antibacterial activity against lessThan i greaterThan E. coli lessThan /i greaterThan , lessThan i greaterThan B. subtilis lessThan /i greaterThan and lessThan i greaterThan K. pneumoniae lessThan /i greaterThan . Bacteriocin was stable at various temperature and pH. But it was sensitive to enzymes such as α amylase, lipase and pepsin and also affected by high percentage of salt concentration. SDS-PAGE analysis have shown peptide lessThan 35 KDa. S. HEMALATHA AND K. LOGESHWARI bio preservative, bacteriocin, pH, temperature, enzymes, antimicrobial 1417-1426