The antimicrobial and technological characteristics of three bacteriocinogenic cultures used as adjunct starters in Minas Frescal cheese were investigated. The cheeses were manufactured with 1% commercial lactic starter and 0.5% Lactococcus lactis ssp. lactis ATCC 11454, Lactobacillus plantarum ALC 01 or Enterococcus faecium FAIR-E 198. The cheeses were then artificially inoculated with Listeria monocytogenes Scott A, Staphylococcus aureus ATCC 27154 and Bacillus cereus K1-B041 and stored for 21 days at 8°C. The results show that there was no significant difference in the counts of L. monocytogenes and S. aureus between the cheeses made with added bacteriocinogenic cultures and the control cheese. On the other hand, B. cereus exhibited susceptibility to Lb. plantarum ALC 01 and E. faecium FAIR-E 198 from the seventh day of storage. 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