Naturally occurring epiphytic bacteria were isolated from the surface of Taify table grape at harvest and periods of storage according to the methods of Assis and Mariano (1999) and Yrjälä et al. (2010), with some modifications. Five grapes were picked from bunches, rinsed in 100 ml of sterile distilled water in Erlenmeyer flask, mixed with 1 g sterilized glass beads (0.2 cm diameter) and shaken at 150 rpm and at 28oC for 20 minutes. Another five grapes were picked up for isolation of rare epiphytic bacteria, rinsed in 100 ml of sterile distilled water in Erlenmeyer flask, boiled for 20 minutes, mixed with 1 g sterilized glass beads (0.2 cm diameter) and shaken at 150 rpm and at 28oC for 20 minutes. One gram of soil was also dispensed in 100 ml sterile distilled water and shaken for 20 minutes. The rinsing waters resulted from the grape and soils were subjected to decimal dilutions under sterile conditions. An aliquot of 1 ml of each dilution was placed in plates containing nutrient yeast dextrose agar (NYDA) medium (containing 8 g of nutrient broth, 5 g of yeast extract, 10 g of glucose, and 20 g of agar in 1 liter of distilled water). Colonies appeared were chosen on the basis of their different visual characteristics. After 24-48h of incubation, the morphologically differing colonies of the isolates were re-streaked on the corresponding medium to obtain pure cultures. These pure cultures were maintained on slants containing the corresponding medium and stored at 4oC until further study.