Abstract: 【Objective】 Using traditional separation and purification methods, the traditionally fermented cheese made by farmers in Zhaosu County, Yili, Xinjiang was used as the experimental raw material to try to obtain strains with relatively high acid-producing properties, and carry out in vitro probiotic properties test to screen out excellent probiotics. 【Methods】 Thirty-six strains were isolated from spontaneously fermented cheese by using the method of dilution coating, scribing plate and re-screening purification, and through their colony and strain morphological features and physiological and biochemical identification, the targeted strains were selected and the molecular biology identification was conducted by analyzing 16S rDNA homologous sequence. 【Results】 Six of them were lactic acid bacteria, five of which were Lactobacillus helveticus, the other one was Lactobacillus plantarum. The bile salt tolerance, acid tolerance, simulated gastrointestinal fluid tolerance and surface characteristics of these strains were verified through in vitro probiotic properties experiments, and it was known that Lactobacillus plantarum E₁₁ had the best performance in these aspects. 【Conclusion】 Its viability reached 46.42% in 0.5% bile salt medium, and its survival rate remained above 20% under the condition of pH 2, and its self-aggregation rate reached 63.6% after standing still for 5 hours and the hydrophobic rate of para-xylene is 44.26%.