The study was conducted to isolate, select and identify lactic acid bacteria (in fermented products) being able to produce antibacterial bacteriocins. Forty-seven lactic acid bacteria strains were isolated from 23 fermented products including pickled leeks, Kimchi, pickled mustard greens, fermented milk Yakul and Probio. The results showed that most of the isolated bacteria had rod shape and features of lactic acid bacteria such as calatase negative, oxidase negative and Gram positive. The results in the antibacterial test indicated that there were 23 strains which could inhibit Escherichia coli, 25 strains could inhibit Salmonella enterica, 26 strains could inhibit Staphylococcus aureus, 25 strains could inhibit Shingella flexneri and 25 strains could inhibit Vibrio parahaemolitycus. In which, there were 11 strains which could inhibit 4/5 species of tested bacteria. Two strains, that had the highest antibacterial activity, were C.C.5 and C.B.3 which were identified as Lactobacillus reuteri and Lactobacillus plantarum, respectively.