The work employed in this paper was an endeavour to select and characterise a probiotic bacterial strain which could be used as starter and protective cultures for pickles fermentation. Sixty-one bacterial isolates were isolated from Egyptian pickled vegetables and fruits onto both MRS and nutrient agar media. One isolate only of lactic acid bacteria growing on MRS agar: LPS10 and three isolates BPS4, BPS20 and BPS33 growing on nutrient agar inhibited other pathogenic and non-pathogenic bacteria. Additionally, the LPS10 isolate inhibited Candida albicans fungus. The antimicrobial spectrum of LPS10 isolate was more than that obtained from other BPS4, BPS20 and BPS33 isolates. The LPS10 bactic acid bacterial isolate showed fast growth and decreased pH of the medium from 6.5 to 3.5 within 48 h, tolerated NaCl up to 11%, grew at wide range of pH (2.0-8.0) and temperatures (15-44ºC). It showed interested probiotic capabilities such as production of acetoin, citrate utilization, oxalate hydrolysis and production of some important enzymes. The BPS4, BPS20 and BPS33 isolates grew in nutrient broth, at 4-7% NaCl; at initial pH 3.5-8.0; at 15ºC-50ºC, they produced acetoin and decomposed some polymers and consequently, could be used as probiotics and biocontrol agents during pickles fermentation. The bacterial isolates LPS10; BPS4; BPS20; BPS33 were identified by biochemical and molecular methods as belonging to L. plantarum LPS10’ B. acidicolaBPS4; B. amyloliquefaciens BPS20; B. mycoidesBPS33 respectively.