Seventy-seven out of 168 isolates from ewe milk, yoghurt and sour buttermilk were identified to LAB based on their Gram reaction, morphology and catalase test (data not shown). All strains were recorded as catalase negative and Gram-positive cocci in pairs or long chains, bacilli in pairs or chains and cocobacilli. Of all the isolates, only ten selected strains showing maximum antibacterial potential against selected lactic acid bacteria were identified to species level as Lactobacillus pentosus, Lactobacillus paracasei (two strains), Lactobacillus brevis, Pediococcus acidilactici (four strains) and Lactococcus lactis (two strains) (Table 1).