Abstract: Antimicrobial compounds produced by lactic acid bacteria [LAB] has broad spectrum of inhibition against pathogens and food spoilage microorganisms. LABS isolated from various fermented products as well as standard cultures were employed as test organisms against selected enteric pathogens. Pure bacteriocin eg, nisin was used as reference to compare with crude bacteriocin from natural sources. Metal chelator [EDTA] was used to enhance the bacteriocin activity against Gram-negative bacteria.