Abstract: Fermentation of various food stuffs by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practiced by mankind . Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention , particularly in the use of various strains of lactic acid bacteria One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years interest in these compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and / or safety. There is growing consumer awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating many positive health effects.Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganisms with no pathogenic potential.