In this study, probiotic properties consisting of acid and bile tolerance, hydrophobicity, antibacterial activity, and antimicrobial susceptibility of lactic acid bacteria (LAB) isolated from two traditional fermented condiments (Datta and Awaze) were investigated. Of 100 isolates, 24 showed 54-97% survival rates at pH 2-3 and bile salt concentration of 0.3%-1%. Of the acid and bile tolerant isolates, only five showed marked hydrophobicity indicating tissue adherence potential . These five isolates inhibited test pathogenic bacteria to varying extents. These LAB isolates were susceptible to chloramphenicol, ampicillin, clindamycin, erythromycin, gentamycin, tetracycline and penicillin but resistant to vancomycin. All the five isolates were able to survive at levels of log 6 cfu/ml for >96 days in Datta stored at 4o C. These isolates belonged to LAB genera comprising Lactococcus (2) Leuconostoc (2) and Lactobacillus (1).