The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection.  This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A total of 20 samples of traditional fermented milk were collected from six villages of Mazandaran province, Iran.  LAB strains were identified according to phenotypic characterization and 16S rRNA gene sequence analysis. All isolates belonged to the Lactobacillus strains. According to the 16S rRNA gene sequences the isolated bacteria were divided into two sub-groups Lactococcus lactis helveticus and Lactobacillus brevis. The dominant isolated Bacillus genus was Lactobacillus helveticus (76.92% of lactobacilli population). The results of the present study showed slight diversity of LAB among traditional dairy products in Mazandaran province, Iran. These bacteria can be introduced as valuable sources for further starter selection.