Lactobacillus (L) plantarum LPS10 isolated from pickled olives inhibited other lactic acid bacteria (LAB), some Gram positive and Gram-negative pathogenic bacteria and the Candida albicans fungus. The inhibitory substance(s) was heat resistant protein and could be classified as a bacteriocin. This bacteriocin was active in the acidic pH range (pH 2-6-8), was free from lipid or carbohydrate moieties, was produced optimally in MRS broth adjusted initially at pH 6.5 and incubated at 35ºC and was purified by two-step purification protocol including ammonium sulphate precipitation and gel filtration. Bacteriocin activity showed 7-fold increase; 520-fold increase in partially purified bacteriocin (PPB) obtained by ammonium sulphate precipitation; active fractions eluted from sephadex G200/50 column, partial purified extract (PPE) respectively. The PPE showed two active protein bands by SDS-PAGE of molecular sizes of about 15 kDa and 50 kDa. Amino acid analysis of PPE showed 15 amino acids in the bacteriocin molecule which designated plantaricin LPS10. This plantaricin LPS10 was non-lantibiotic and could be classified to belongs class IIb bacteriocins