Objective: Pediocin, a bacteriocin produced by Pediococcus acidilactici NCIM 2292 showed broad inhibitory spectrum. The bacteriocin has sensitivity to proteolytic enzymes, NaCl, pH and temperature. The bacteriocin did not adhere to the surface of the producer cells. Its mode of action appears to be bactericidal, as determined against Listeria monocytogenes MTCC 839 and Staphylococcus aureus NCIM 2127. Methods: Antimicrobial activity of pediocin has been tested against variety of microorganism. It was purified by ammonium sulfate precipitation followed by a Superose 12 fast performance liquid chromatography (FPLC). The purified bacteriocin was treated with proteases, NaCl, pH and temperature. Results: Pediocin showed strong antimicrobial activity against Listeria monocytogenes and Staphylococcus aureus comparing to others orgamigms. Molecular weight of pediocin, estimated by SDS-PAGE was 5.0 kDa. The bacteriocin was inactivated by proteolytic enzymes such as trypsin, proteinase K. chymotrypsin, Pepsin, papain and pronase, but it was active when treated with a-amylase, catalase, lipase and NaCl. Pediocin activity was stable between pH 2.0-8.0 and heat resistant (15 min at 121°C). The bacteriocin was designated as pediocin 2292.Conclusion: Experimental results showed that pediocin 2292 has special antagonism characteristics. The bacteriocin can be successfully utilized as potential bio-preservative in food industry.