Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. So the aim of this study was to present some data on Lactobacillus as probiotic bacteria. Lactic acid bacteria were isolated from animal feed sample. Antimicrobial activity was done by agar well diffusion method. The isolatedbacteriocin exhibited antimicrobial activity against, Staphyolcoccusaureus, Streptococcus pneumonia MTCC-655, E.coli MTCC-1583, Klebsiellapneumoniae MTCC-39, ShigellaMTCC-2957 and Salmonella typhimurium MTCC-98. The inhibition diameters obtained with bacteria are between 8 to 12 mm. Gram positive bacteria were most inhibited. The maximum production of bacteriocin was obtained at 25 – 30ºC at 6.5 pH. The bacteriocin had a molecular weight of(S1 5, S2 3.5, S3 6.5 & S4 6.5 S5 10,kDa). The study revealed the possibility of using bacteriocin as a food preservative.