Fifty six isolates of lactic acid bacteria isolated from fermented meat products were tested for clear zones around their colonies on GYP medium. Only medium large clear zone isolates were selected for antimicrobial substances production against Vibrio sp. Escherichia coli, Staphylococus aureus, Bacillus subtilis, B. cereus and Salmonella sp. and they were identified as genus of Lactobacillus and Pediococcus. Culture broth, culture filtrate and heated culture broth (100 deg C, 10 min) of these selected cultures were compared for efficiency to inhibit bacterial growth. It was found that the culture broth showed highest activity to inhibit for growth of B. subtilis. The use of Lactobacillus sp. and Pediococcus sp. could be appropriate for antibacterial substances and starter production.