It is well known that the coming generation depend on that food product which help them to fight against infection and make them immune or healthy. Because a healthy mind stay in healthy body that’s why the study towards traditional Indian fermented food products has been carried out. The present study regarding characterization of LAB and antibacterial activity of bacteriocin will be very helpful towards traditional Indian fermented food especially curd for human welfare and darolac powder for infant. Bacteriocin considered as safe (GRAS) and used in antibiotic to inhibit the pathogenic growth of micro-organisms. In the end, study elucidating their probiotic and beneficial properties may cover the way for commercial preparation of curd and darolac, biological preservation of food product and also biomedical application.