21 bacteria strains were isolated from traditional fermented food (Soumbala, Bikalga, indigenous yoghurt and fermented milk) using microbiology standard methods. Morphological and biochemistry analyses were done. Nine strains were selected as presumed belonging to lactic acid bacteria (LAB).These strains were characterized at species level by amplifying 16S-23S intergenic spacer region of different LAB using Polymerase Chain Reaction (PCR) with specific primers. Strains S3, S4, Y6 and Lf1belonged to the genus Lactobacillus; and strains S2, S5, Y1, Y3 and Y5 to genus Lactococcus. The nine strains were tested for their antimicrobial activity. These activities were detected in cell-free culturesupernatant fluids against Micrococcus luteus as indicator strain. The agar well diffusion methods was used for this purpose. All the nine strains were able to inhibit the growth of Micrococcus luteus. The strain S3 produced antimicrobial compounds that showed the highest inhibition zone (20.83 mm)and strain Y6 showed the lowest inhibition zone (08.25mm). The bacteriocin-like gene was amplified using specific primers. The antimicrobial compounds produced by the strains except strain Y1 can be assimilated to bacteriocins according to the tests performed. The kinetics studies were performed for optimum pH and determination of growth temperature of each strain. The result showed that strainY5 can grew at pH 5.5 and 37°C and the maximum specific growth rate are respectively 0.175 h-1 and 0.150 h-1.

Bacteriocins PCR Specific primers Kinetics