Noni juices that fermented by pure lactic acid bacteria (FP12, FPS6 and FPNS6) did not demonstrate different antibacterial activity compared to noni juices that fermented by natural microbial (FN12, FNS6 and FNN6). It can be said that natural and pure fermentation process similarly produce important antimicrobial compounds, as evident in Tables 1 and 2. Nevertheless, pure lactic acid starter culture is recommended in noni fermentation process, especially in industrial scale, because quality and safety are in concerned.