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A bacteriocin-producing strain, J-105, was isolated from Kimchi and identified as Lactococcus sp. The optimum conditions for the bacteriocin production from the isolated microorganism were evaluated. For maximum yield of bacteriocin from Lactococcus sp. J-105, the cell should be harvested at the early stationary phase and temperature, pH and NaCl concentration should be 25$\circ$, pH 8.0 and without the addition of NaCl, respectively. Maltose should be used as a carbon soured and organic nitogen such as polypeptone should be used as a nitrogen source for the best yield. The bacteriocin from isolate was inhibitory against Acetobacter aceti, Bacillus subtilis and several strains of lactic acid bacteria. The bacteriocin of J-105 was sensitive to pepsin, but stable for heat treatment. It was stable even at autoclaving temperature for 15 min.
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