Lactic acid bacteria(LAB)are widely used in food industries.Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account.In this study,the LAB were recovered from yoghurt and characterized phenotypically and genetically.Fifty-two isolates of LAB from 31 yoghurt samples were cultured and grouped into 6 species including Lactic acid bacteria (LAB) are widely used in food industries. Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account in. This study, the LAB were recovered from yoghurt and characterized phenotypically and genetically. Fifty -two isolates of LAB from 31 yoghurt samples were cultured and grouped into 6 species including