ThecurrentstudyshowedthatstrainsCCFM47andCCFM6were able to inhibit rat intestinal α-glucosidase and possessed good in vitro probiotic properties.In addition strain CCFM47 was able to produce propionic and butyric acid when grown on SBOs. Fermentation of milk supplemented with 2% SBOs using strain CCFM47 and CCFM6 in binary co-culture with S. thermophilus improved probiotic viability during the 21 days of storage at 4 °C and improved its survival in the simulated gastric juice compared to fresh pure cultures. Additionally supplementationoffermentedmilkwithSBOsgreatlyimprovedratintestinal α-glucosidase inhibition. Hence strains CCFM47 and CCFM6 could be used as potential probiotic strains in the formulation of fermented milk supplemented with SBOs to mitigate the effects ofT2D. Further investigation may be warranted to elucidate the antihyperglycaemic potential of these strains in vivo and in the production of other fermented beverages before commercial application.