The molecular identification results reveal that L. plantarum 15HN and L. lactis subsp. lactis 44Lac were isolated from traditional yogurt and cheese, respectively. This is due to the specific preparation process for fermented dairy products in the area, as well as the powerful natural potential for growth of L. lactis subsp. Lactis [11] and L. plantarum [8] in high salt concentrations and low pH environments.