The aim of this study was planned to evaluate probiotic properties of some lactic acid bacteria (LAB) previously isolated from fermented dairy products. These microorganisms had good functions potentially applicable in the dairy and food industries. To a chive this purpose eight strains as follows: hamnosus NRC AM-6, Lactobacillus plantarum NRC AM-7, Lactobacillus pentosus NRC AM-(5, 8), Pediococcus pentosaceus NRC AM-(1, 4), Lactobacillus brevis NRC AM2 (1 strain) and Lactoccocus lactis ssp. Lactis NRC AM-3 were screened in vitro for their probiotic traits, tolerance to bile salts, low pH resistance, growth and viability in different concentrations of NaCl and phenotypic safety assessment. The results indicated that survival (log cfu/ ml) of all tested strains were affected and gradually decreased from 4 to 5 log cycles with increasing the bile salts concentration to 1 % meanwhile, a good survival was observed with all tested strains under acidic conditions (pH 2) till 5 hrs of incubation time at 37oC but there was not any growth after 24 h. Also, no haemolytic activities ( -haemolysis) were observed for all tested strains.