The isolation and identification of natural starters is a need not only for the dairy industry, which still import starters abroad, but also for the preservation of natural lactic acid bacteria diversity of Iran. With this perspective, the aim of our study was the isolation of starters from local Iranian yoghurts and doogh, and studying about their biochemical characterization. Biochemical identification such as gas production from glucose and citrate, sugar fermentation, ammonia production from arginine, growing temperature and heat stability were down for strain identification. In this study, 23 cocci and 47 bacilli were isolated from local yoghurt and doogh. we found that the most of isolates from local dairy products are lactobacillus,homofermentative with the typical sugar fermentation profile and best growing temperature in 42°C.