The probiotic potential of lactic acid bacteria (LAB) and the subsequent long history of safe use in fermented foods and the human gastrointestinal tract are well-established. However, probiotic properties often vary considerably among species and strains, and the genomic determinants underlying these functional differences remain incompletely understood. Thus, this study obtained 27 LAB isolates from human oral cavity and cheese samples, and characterized these isolates to evaluate the associat