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This study was aimed to investigate the effect of high pressure processing (HPP, 200–600 MPa) on the (i) survival ofListeria innocuaandPediococcus acidilacticiHA-6111-2; (ii) production of bacteriocin bacHA-6111-2 and (iii) activity of bacteriocin against untreated and pressure-treatedL. innocuacells. Inactivation ofP. acidilacticiwas observed for pressures of >300 MPa. However, at this pressure level,L. innocuawas more sensitive. Bacteriocin crude extract was pressure stable, with a decrease for pressures of ≥400 MPa. Pressures of ≤200 MPa did not affect bacteriocin production when compared with non-pressure-treated cells, whereas higher pressures caused a 2- to 4-fold decrease on the maximum level of bacteriocin production. Growth curves ofP. acidilacticiwere fitted with the modified Gompertz model. The lag phase period depended on the magnitude of the pressure applied: there was a delay in the exponential phase as pressure increased and, as a consequence, in the beginning of bacteriocin production. SinceP. acidilacticiHA-6111-2 and its bacteriocin have shown resistance to pressures up to 300–400 MPa, they could be used in combination with HPP in order to improve food safety. [ABSTRACT FROM PUBLISHER]