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A probiotic could be defined as any microbial species that colonizes the mouth or gastrointestinal tract of the host in the manner that provides a given health benefit to the host. Some strains also possess a character of biofilm formation and inhibitory potential as an antagonistic behavior for restricting unwanted invaders; this in turn protects the host. The study outlines the process of isolation and description of probiotics in yogurt as well as honey and the detection of their antibacterial activity against bacterial species that were originally isolated in discarded molar teeth and against other laboratory reference pathogens. The probiotics that tested in this research was isolated using local yogurt samples and raw (unprocessed) honey that was bought in Kathmandu, Bhaktapur, Chitwan and Bajura. Isolates were grown on MRS agar containing 1% CaCO₃ and those developed a clear halo zone around them. Twelve of the first 20 isolates that were studied were characterized as catalase negative, oxidase negative and Gram-positive rods or cocci. These strains were then tested in a wide range of carbohydrate substrates; revealing that they were mainly homo-fermentative. Seven lactic acid bacteria (LAB) strains have been observed in the view of assessing their probiotic effects when exposed to the state of the intestinal in-vitro model: specimens were brought into contact with pH 2.5-4, 0.5-2% bile, 0.3-0.9% phenol, 2-6.5% sodium chloride and 25-45°C temperature. The isolates also exhibited gamma hemolytic patterns characterizing the aspect of safety. Each of the isolates was found to be resistant of both ampicillin and ceftriaxone and showed biofilm using Congo red agar. A sample taken of a discarded molar tooth in a dental clinic brought forward a Gram-negative isolate identified as Klebsiella spp (TC). Most of the investigated probiotic strains showed inhibition zone against Staphylococcus aureus, range between 0.5 and 2 mm. Isolate HC1 and HB2 showed inhibition toward (TC) Klebsiella spp. of within 10mm. The results gives a hope that, probiotics can be a naturally synthesized, alternative means of governing health and the oral micro-biome in the years to come.