SummaryThe benefi ts of probiotic bacteria have been widely explored. However, fermented foods and digestive system of humans and animals are an inexhaustible source of new potentially probiotic microorganisms. In this study we present three new Lactobacillus plantarum strains isolated from diff erent dairy products: cow′s cheese, sheep′s cheese and whey. In order to determine the antibacterial activity of yet unexplored L. plantarum strains against Salmonella enterica serotype Typhimurium, in vitro competition and co-culture tests were done. Furthermore, adhesion of these strains to Caco-2 cells and their infl uence on the adhesion of Salmonella were tested. Results showed the potential probiotic activity of isolated strains. L. plantarum strains survived in the presence of 1 % bile salts, they possessed acidifi cation ability, antibacterial activity and signifi cantly att enuated the growth of S. Typhimurium in brain heart infusion broth. All tested L. plantarum strains were able to adhere to Caco-2 cells and signifi cantly impair the adhesion of S. Typhimurium. All three L. plantarum strains exhibited signifi cant probiotic potential and anti-Salmonella activity; therefore, further testing on in vivo models should follow.