Abstract: 【Objective】 To explore and utilize the LAB resources in Sayram Ketteki. 【Methods】 12 yoghurt samples were collected around Sayram town in Aksu Prefecture, and the strains were isolated by the plate dilution method.The 16S rRNA gene sequences and morphological observation were carried out to clarify the taxonomic status of the strains, and edible safety characteristics such as hemolysis and harmful metabolites were detected. 【Results】 A total of 36 LAB strains were isolated and identified, which belonged to 4 species of Eremococcus, Leuconostoc, Lentilactobacillus and Streptococcus; the tested strains could tolerate 0.5% bile salt, 5% NaCl, and showed good high temperature resistance, milk peptonization, different enzyme activities, antibacterial properties, and auto aggregation ability.None of strains were positive for hemolysis.Nonitroreductase and biogenic amines were produced by strains except H5-4. 【Conclusion】 The LAB obtained from camel milk in this study have good fermentation characteristics and food safety, which provides a research basis for the subsequent development of lactic acid bacteria resources.