The role of lactic acid bacteria (LAB) in food preservation, prevention of poisoning, increased nutritional value and improved organoleptic quality of food, is indirectly related to food hungry from different continents and so the ensuring a sustainable development. This work identifies five strains Lb. plantarum, with an atypical growth at 45 °C. The results of technological test are satisfactory for industrial use. The strains are heat resistant, produce flavors and have a proteolytic activity. However, they do not produce dextran on MSE media. Strains of Lb. plantarum have a kinetics growth and acidification in MRS broth and skim milk at 30 °C, almost identical. But the strain Lb. johnsonii has a different kinetic growth and acidification. The best growth temperature for Lb. plantarum LbG22 strain was 37 °C. The strains Lb. plantarum LbC5 and LbC6 have the best antibacterial activity, they inhibited all tested strains. The Lb. plantarum LbG22 strain has the greatest inhibitory activity against the strains of Staphylococcus aureus, compared to other lactic acid strains studied. In mixed culture, growth of S. aureus ATCC 43300 was inhibited after 24h of culture with Lb. plantarum LbG22. Susceptibility to antibiotics was also evaluated with 33 antibiotics.