This research explored various lactic acid bacteria (LAB) strains isolated from traditional fermented foods, including Khorisa, Napham, Hentak, and Soibum. Four LAB strains were chosen for their significant potential as starter cultures and probiotics: Khorisa (28), Berma (B4), Hentak (HTK-5), and Napham (NAP-2). The isolates underwent gram staining, biochemical tests, and physiological evaluations at different pH levels and temperatures using MRS media. The probiotic capabilities of these LAB strains were further examined. All four strains were gram-positive, and most tested positive for proteolytic, lipolytic and carbohydrate fermentation assays, while being negative for hemolytic, catalase and oxidase tests. The strains Khorisa (28), HTK-5, B4, and NAP-2 showed growth at alkaline pH levels (8-11) after 12 hours of incubation at 37°C. They all exhibited acid tolerance (pH 2-3) upto 5 hours but only HTK-5 maintained this tolerance for 12 hours. The LAB strains were tested against 12 antibiotics, showing inhibition zones between 2-4 cm. All the strains were checked for their adherence under in vitro conditions. Due to their strong probiotic properties and fermentation potential, these strains were further investigated and used in developing probiotic food products like curd. Thus, this study confirms the LAB strains as safe and effective probiotic candidates.