Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat
samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these
organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the
organisms were effective against food pathogens. The bacteriocins were stable at pH 3 – 9 up to 24 h and active at
100ºC. The bacteriocins could be stored at –20ºC for at least 45 days, at 4ºC for 20 days and at 37ºC for 5 days.
