Twenty-six bacteria were isolated from garlic (Allium sativum) and characterized. They all were identified as Leuconostoc mesenteroides subsp. mesenteroides. All the isolates were resistant to antimicrobial activity of garlic and grew or survived in TSB with 10% garlic extract while other bacteria and yeasts from our laboratory collection were killed when 1-2% garlic extract was in the culture media. Garlic isolates were also more tolerant than common laboratory strains to the toxic effect of methyl methanethiosulfonate, a thiol inhibitor similar to allicin. This is the first report of the isolation of naturally occurring bacteria resistant to antimicrobial activity of garlic.