Bacteriocin has been identified as an excellent alternative to chemical preservatives due to its astonishing antimicrobial activity against food spoiling and food-borne pathogens. So there is a need to identify the newer and potent sources of bacteriocin producers. This study aims the isolation of potent bacteriocin producing microorganism from fresh fruits and vegetables, its production, purification, and characterization. HIGHLIGHT  Bacillus subtilis VS, an isolate from mango with

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... producing ability.  Bacteriocin potentially inhibited pathogenic S. boydii, S. typhi & amp; L. monocytogenes.  DEAE cellulose and sephadex G75 chromatography are best suited for purification.  Purified bacteriocin found to be stable at broad pH and temperature range. 2 Sharma V.; et al.