Abstract: This study aimed to assess the probiotic features of the lactic acid bacteria from traditional fermented camel milk. Isolation of the lactic acid bacteria from traditional fermented camel milk produced in pastoral area of Alxa of Inner Mongolia was performed with conventional techniques; the isolate was identified to species level by using 16S rDNA PCR and sequence analysis; the probiotic features of the isolate were evaluated by bacteriostatic test in vitro and acid tolerance as well as bile tolerance tests. The results showed that a suspected lactic acid bacteria strain was isolated from the traditional fermented camel milk and was confirmly identified as Lactobacillus breris （designated as Lactobacillus breris LT）; the metabolic products of the isolate exhibited good antibacterial activity against the common enteric pathogenic bacteria （Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes ） which was not inhibited by the digestion of pepsin and trypsin; the growth of the isolate in MRS agar with low pH value （2.0 and 3.0） and high concentrations of bile （0.1%-0.3%） was observed. Our study provides a scientific basis for the development and application of excellent lactic acid bacteria resources in traditional fermented camel milk.