Technical Abstract: Lactoferricin is a 25 amino acid antimicrobial peptide domain that is liberated by pepsin digestion of lactoferrin in bovine milk. Along with its antibacterial properties, lactoferricin has also been reported to have immunostimulatory, antiviral, and anticarcinogenic effects. There is substantial potential within the food industry for novel antimicrobials as protection agents against spoilage and pathogenic bacteria. Commercial uses of these types of compounds is severely limited, however, by their inability to survive food processing environments that include fluctuating temperature ranges or changes in local pH. To this end, the degradation of lactoferricin was monitored during its incubation with two types of lactic acid bacteria used in yogurt making, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, to assess if this milk-protein derived compound can survive yogurt-making processes. Analysis of the hydrolysis products isolated from these experiments indicates that lactic acid bacteria-associated peptidases extensively degrade this peptide. However, compared to similar peptides that undergo complete degradation under these conditions, the 25 amino acid lactoferricin is apparently more robust, with approximately half of the starting material remaining after four hours of incubation. The findings implied the potential of lactoferricin as a food grade antimicrobial agent in protecting yogurt-like foods against contamination by undesirable microbes.