Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 12 1 2026 04 01 17 32 Fatima Akanbi Kwara State University, Malete. Ilorin.Kwara State Majekodunmi Racheal Adedayo Department of Microbiology, Faculty of Pure and Applied Sciences, Kwara State University, Malete, Nigeria Bashirat Olamide Yusuf-Salihu Department of Microbiology, Faculty of Pure and Applied Sciences, Kwara State University, Malete, Nigeria. 2025 12 10 2026 07 22 Lactic acid bacteria (LAB), generally regarded as safe are been used as probiotic agents due to their ability to produce a variety of beneficial compounds and their status as safe microorganisms. The present study investigated the probiotic potential and functional properties of lactic acid bacteria obtained from the gut of mouse. Isolated LAB from gut of mouse were identify using molecular technique. Four species of LAB were obtained, and identified as Lactobacillus casei (PV355690), Lactobacillus fermentum, (PV355691), Lactococcus lactis (PV355692), and Pediococcus pentosaceus (PV355693). Optimum culture conditions for the LAB isolated were 0-4 % NaCl, pH of 4-11, 0-0.5 % bile concentration, and 0.00 to 0.8 % phenol tolerance with gamma hemolysis. All isolates fermented milk.  In conclusion, the isolates obtained possess probiotic potential, produced bacteriocins and were able to ferment milk, thus, they could be considered in food processing as probiotic and for preservation purposes. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/602