Lactic acid bacteria were isolated from tungrymbai, a traditional fermented soybean product of Meghalaya, India and assessed for their probiotic properties. Survival under simulated gastric conditions was tested and fi ve acid tolerant strains were selected. By using 16S rDNA sequencing, these isolates were confi rmed to be Enterococcus species. The strains exhibited good survivability in high concentrations of bile salts. The strains were susceptible to antibiotics and they were also found to inhibit growth of Staphylococcus aureus and Escherichia coli. The strains were gelatinase negative and non-haemolytic. The strains also assimilated cholesterol up to a certain level. The study confi rmed that all identifi ed fi ve strains have in vitro probiotic properties.

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