Increasing scientific awareness of health and production promoting intestinal bacteria has enhanced the use of probiotic bacteria as active functional ingredients in animal and human nutrition. Strict selection criteria, suggested by Edens (2003), for potential probiotics in order to achieve well established and positive probiotic effects have been engaged, including the safety for the host and the capacity of the strains to be viable as well as metabolically active within the gastrointestinal tract (GI). In vitro methods have been used for screening potential probiotic strains using a dynamic model that mimics in vivo GI conditions as closely as possible. The objective of this study was to isolate, characterise and further select beneficial lactobacillus strains in an attempt to predict candidates that could be used in vivo as chicken probiotic adjuncts.