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Lactic acid producing bacteria (LAB) were isolated from vegetable waste. These organisms were studied for bacteriocin production. Among the isolated cultures Lactobacillus lactis and Lactobacillus plantarum were potent producers of bacteriocins. Bacteriocin produced by these Lactobacillus species had a large spectrum of inhibition against food spoilage microorganisms and various related strains of lactic acid bacteria. The bacteriocin inhibited the growth of Escherichia coli but it showed least activity against Candida albicans. The antibacterial activity appeared to be pronounced between late logarithmic phase and early stationary phase. The bacteriocins were found to be heat stable. Supplementation with lactose, peptone and yeast extract enhanced the production of bacteriocin.