The aim of this study was to evaluate the safety of 48 lactic acid bacterial (LAB) strains that had previously been isolated from different food products such as yoghurt, goat's milk, cheese, spontaneous fermented green turnip and wheat flour, scallop, and oyster.The results showed that 41 LAB strains had no the tested biogenic amines (cadaverine, putrescine, histamine, tyramine, spermine, and spermidine), 41 LAB strains had no abilities to perform gelaune liquefaction, and 36 LAB strains could not or slightly dissolve sheep blood.However, among the tested strains, only QKL2 and QKL 7 produced the highly pure L-lactic acid (91%).Furthermore, these two strains showed sensitivity to low concentrations of two antibiotics (erythromycin and amoxicillin).QKL7 showed higher antimicrobial activity in comparison with QKL2, but it had lower glucose utilization due to the formation of carbon dioxide during fermentation.Based on these results, two strains, QKL2 and QKL 7, could be considered as interesting candidates for selection of starter cultures or probiotics for different applications.