The probiotic properties of the riboflavin producing lactic acid bacterium, Lactobacillus fermentum MTCC 8711 were evaluated. The strain was resistant to the acidic environment with the pH of 3.5 and more than 100% survivability of the cells was observed after 4 h. Similarly, 85% survivability was observed in the presence of 0.3% (w/v) bile salts. The strain exhibited β- galactosidase activity by blue colored colony formation in the MRS agar plates with X-gal and IPTG. Further, it was found to be a medium acidifier with a DpH value of 0.96 after 5 h of growth. The strain was also able to reduce the cholesterol up to 50% in the presence of cholesterol and bile salts. Since the strain possesses the basic properties of the probiotics and produces riboflavin, it could be considered as a better starter culture in the fermented food industry.Â