This research aimed to identify the bacteriocin produced from a strain of Strep. Thermophiles which were isolated from native Syrian white cheese and to identify its characteristics. The study showed that the produced bacteriocin is able to inhibit the growth of B.cereus bacteria, while this ability is lost when handling the bacteriocin with 100 degree for more than 60 minute, and is lost too in the presence of proteinase enzyme k and was affected by the presence of pepsin or trypsin enzymes. The arbitrary unit was estimated by 200 AU/ml. The study also showed that the weight of the studied bacteriocin was almost 4 KDA and that was after the sedimentation by ammonium sulfate and the deportation of Tricine -SDS –PAGE with 15% concentration. When using the technique of PCR to recognize the bacteriocin and applying the technique of sconsr, it has been found that bacteriocin produce matches with bacteriocine. Thermophilin13.