Bacteriocins are proteinacious toxins produced by bacteria to inhibit the growth of similar (or) closely related bacterial strains. They have received considerable attention during recent years for their preferential use as biopreservative in foods, over chemical preservatives, provoking the formation of an inhospitable environment to microbial survival. Media ingredients, chemical and physical parameters play an important role in the production of bacteriocin. In the present study the influence of growth parameters and various media ingradients on the production of bacteriocins is investigated. Bacteria from dairy effluent produced higher quantities of bacteriocin in MRS (Deman Rogosa Sharpe) broth with dextrose, peptone, ascorbic acid, thiamine HCL, EDTA at pH 7.5, temp 35°C and incubation time 25 hrs-35 hrs. Bacteriocins produced by these bacterial isolates (MSB1, MSB2) displayed a wide spectrum of intibition againt patnogers Staphylicoccus aureus, Salmonella typhi employed as test strains.