Abstract: Total of 19 samples of household Fermented Plant Beverages (FPBs) were investigated for their ability to inhibit the growth of some pathogenic bacteria. Increasing amounts, 50<75<125 μL, of beverages caused increased inhibition of Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella sp., Shigella sp., Vibrio parahaemolyticus and Pseudomonas aeruginosa. The FPBs from banana (Musa sapientum L.) and wild forest noni (Morinda coreia Ham) produced the best inhibitions. In both these cases the total acidity and potassium levels exceeded the average value of all FPBs by >500 mg L-1. Although both these FPBs significantly inhibited all Gram positive bacteria their effects on Gram negative bacteria were more variable. E. coli was the most resistant bacterium followed by Salmonella sp. whereas P. aeruginosa, Shigella sp. and V. parahaemolyticus were more sensitive. The banana FPB had higher amounts of acetic acid, lactic acid, ethanol, methanol and acetaldehyde than did the wild forest noni beverage. This may cause its higher inhibitory effect on Salmonella, Shigella and Pseudomonas. Some chemicals with antibacterial activity were also extracted from some plants. Consequently the antibacterial activities of FPBs were mainly attributed to their total acidity including their organic acids and some bioactive compounds derived from the plants themselves.