In fermentation, bacteriocinogenic and amylolytic properties of lactic acid have been reported to be important functional properties. Lactic acid producing bacteria (Lactobacillus sp.) from milk and traditionally fermented food were screened for amylyolytic and bacteriocinogenic properties.  Amylyolytic strain was determined by starch hydrolysis test while Antagonistic activity against several spoilage organisms were determined by lawn culture and bacteriocinogenic property was evaluated using agar well diffusion test after elimination of lactic acid and hydrogen peroxide.  Lactic acid and Hydrogen peroxide were eliminated because they have antagonistic property just like bacteriocin hence undesirable.  A total of nineteen colonies were picked from various samples (Curd, Condensed milk, Raw milk and Idli) and were subjected to bacteriocin assay and amylase test. All the strains showing relative positive results, were selected and subjected for further characterization. The numbers of Lactobacillus strains that have amylyolytic property and those that have bacteriocin property were noted. Among all the isolates bacteriocin activity was found in P1, R3, R6, R7, R8 & T7 strains against various test organisms and P1, R3, R6 shows amylolytic property. The isolate showing the two properties are good candidate for further research in usage as starter culture for fermentation.