The characterization of the different autochthonous lactic acid bacteria (LAB) strains, naturally present in traditional made white pickled cheese, was undertaken in order to define potential probiotic starter cultures. 19 different autochthonous isolates were selected from white pickled cheese, which were previously identified as representatives of LAB and were further examined by probiotic concept investigations. In order to exclude possibility of spreading an antibiotic resistance, selected isolates were tested for their antibiotic susceptibility. Autochthonous LAB were found susceptible to all of the antibiotics tested excluding vancomycin, for which representatives of the Lactobacillus species are known to poses an innate resistance. Survival in a high bacterial count in the gastrointestinal tract (GIT) is one of the most important criteria in probiotic selection. Autochthonous LAB strains were examined for their ability to survive harsh simulated GIT conditions in vitro. Autochthonous LAB strains mostly survived well harsh GIT conditions in vitro, and especially the high level of recovery showed strains BGGO11-3, BGGO11-47, BGAL 1-1, BGAL 1-5, BGAL1-39, BGLE 1-14 and BGLE 1-16, even when pH level of simulaeted gastric juice was 2,5. Adhesion on epithelial cell sirface is a major prerequisite for the colonisation of the GIT by probiotic strain what enables longer influence of the probiotic on intestial microflora and imunostimulation of the host and aditionally inhibits colonistion of the pathogens. Hence adhesion of the autochthonous LAB to Caco-2 epithelial cells was investigated. According to the results, strains BGG07-25 and BGG011-17 adhered the best to Caco-2 epithelial cells. Antimicrobial acitivity of the culture supernatans of 19 strauins against Salmonella enterica s. Typhimurium FP1 was tested. Antimicrobial activity of autochthonous LAB against S. Typhimurium FP1 was especially pronouced when pH of the culture supernantant was acid, while culture supernatants of the isolates BGAL1-1, BGAL1-14, BGAL1-39 and BGLE1-6 inhibitated S. Typhimurium FP1 growth even when pH of the culture supernatant was set up at 6,5, i.e. when inhibiotion influence of lactis acid was eliminated. This could indicate on bacteriogenic activity of the these strains.