This study meant to isolate and differentiate new lactic acid bacteria (LAB) from customary Egyptian dairy products (karish, mish and Damietta cheeses, yogurt, and other fermented milks) and characterizing the isolates by using amplified ribosomal Deoxyribonucleic acid restriction analysis (ARDRA) and Deoxyribonucleic acid (DNA) sequencing techniques. From 85 isolates, 32 were having the typical criteria of LAB, among these, 15 isolates were selected for DNA sequencing and studied for their probiotic role in vitro. Results showing that the 15 isolates have good bile salt and acid tolerance and antibacterial efficiency against studied pathogenic bacteria.