Aim: Screening of inhibitory activity of lactic acid bacteria from fresh meat to identified. Introduction: In the present study, Lactic Acid Bacteria (LAB) was isolated from fresh meat by using MRS and M17 medium. Totally 80 LAB was isolated and identified as Lactobacillus spp., Pediococcus spp., and Lactococcus sp. Materials Methods: From different LAB isolates, Lactobacillus spp. was found relatively dominating species of fresh meat. Ten LAB were selected and screened for their inhibitory activity against the indicator food pathogenic strains such as. Results: Proteus spp., Staphylococcus aureus, Klebsiella spp., Listeria monocytogenes, and Salmonella spp., estimated by well diffusion and disc diffusion method. Among the ten LAB strains Lactobacillus sp., gave highest zone of inhibition against five food pathogens.