Fermented foods, notably traditional dairy products, continue to host a diverse array of microorganisms, including probiotic lactic acid bacteria. Consequently, this study strives to assess the probiotic capacity of Lactobacillus strains obtained from artisanal dairy products and select promising candidates for potential use as innovative food preservatives or probiotic additives in functional dairy products. The in vitro examinations encompassed survival under acidic conditions and exposure to bile salt, as well as assessment of antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium. Tolerance to 0.4% bile salt and exposure to pH 2.0 acidity were first determined, and subsequently assessed other probiotic characteristics.  From the pool of 422 isolates, 25 displayed notable resistance to both acid and bile salt, and from this group, only five isolates were selected for more detailed characterization. Phenotypic methods were used for their characterization, and through 16S rRNA gene sequencing, they were identified as two distinct species: Limosilactobacillus fermentum (3 isolates) and Lactiplantibacillus plantarum (2 isolates). The 5 isolates exhibited varying degrees of antimicrobial effectiveness against pathogenic strains. Considering all the experiments, all strains appear to be promising candidates for utilization in food preservation and/or as probiotic supplements in functional food.