Lactic acid bacteria isolated by screening method from traditional food products of African countries were tested for their ability to produce bacteriocin an antimicrobial substances acting against other bacteria. Some of these bacteriocins allow the inhibition of Listeria monocytogenes, a food-bome pathogen responsible for human listeriosis. However, food ingredients caused an inefficient action of bacteriocins produced by several lactic acid bacteria against Listeria monocytogenes achieving the phenomenon of Listeria growth rebound in bacteriocin-supplemented food models. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to inhibit the rebounding phenomenon of Listeria and offer one or more organoleptic, technological, nutritional, or health advantages.