Bacteriocins from lactic acid bacteria (LAB) are ribosomally synthesized peptides or proteins that inhibit or kill the closely related species. Based on the merits of easy degradation by proteases, nonresistance and nontoxic side effects, plantaricin LPL-1 is a promising natural and safe biological preservative for food preservation industry. Aiming at the improvement of plantaricin LPL-1 from Lactobacillus plantarum LPL-1, the inhibitory activity (AU/mL) against Listeria monocytogenes 54002 was used as effect index, and the optimized medium composition was determined by response surface methodology. The major factors were determined as glucose, yeast extract and Tween-80 by single factor tests and Plackett-Burman tests. Based on the results of the steepest grade test and response surface methodology, the optimal medium composition was followed as glucose 208%, yeast extract 051%, tryptone 1.02%, beef extract 1%, Tween-80 1.02mL/L, K2HPO4 3g/L, NaAc 0.5%, MgSO4 0.2g/L, MnSO4 0.3g/L, triammonium citrate 2g/L, and ddH2O 1L. Under the optimal conditions, the inhibitory activity reached up to 75211AU/mL which was increased by 1.62 times. Finally, the research provided insight into the potential use of bacteriocin as a food preservative in the food industry.