Abstract
The increasing consumer awareness of the risks derived not only fromfood borne pathogens, but also from the artificial chemical preservativesused to control them, has led to an increased interest in food -gradepreservatives of biological origin. In this respect, special interest has beenfocused on the antimicrobial bacteriocins and the lactic acid bacteriaproducing them which are considered safe biopreservatives. In the presentstudy, sixty nine lactobacillus strains isolated from retail samples of localfoods and dairy products were screened for bacteriocin productionOf the 47 Lactobacillus isolates found to be bacteriocin-likesubstances producers, five best strains which showed the strongestantibacterial activity against
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