Lactic acid bacteria (LAB) have been isolated from specific habitats, including dairy products, plants, meat products, sewage, manure, humans and animals. Among LAB members, Lactobacilli as normal flora of gastrointestinal tract have beneficial effects on human health. The aim of this study was to determine antimicrobial properties of lactobacillus strains isolated from fresh vegetables. For this reason, 80 samples were collected by wet swabs in spring season and were enriched in Man-Rogosa-Sharpe (MRS) broth and isolated by growing on MRS agar medium. From 80 samples, as many as 23Gram positive, catalase negative, non spore forming bacilli were isolated in first phase. The samples were tested for tolerance against acidic conditions (pH: 2.5) and bile salts and tolerance samples were identified Lactobacillus plantarum (3 isolates), Lactobacillus casei (2 isolates) and Lactobacillus brevis (1 isolate) produced the highest tolerance against acid and bile salts as well as antimicrobial activities against Staphylococcus aureus PTCC 1431, Salmonella typhimurium PTCC 1639 and Escherichia coli PTCC 1399.