Probiotics are live microorganisms that confer a beneficial effect on the host when administeredrnin enough amounts. They have the ability to modulate the intestinal biome of the consumer. Thernaim of this study was to formulate bio-protective probiotic starter culture, evaluating theirrnantagonistic effect against some food borne pathogens such as E. coli, S. aureus, S.rnTyphimurium and L. monocytogens. The study also aimed at evaluating the impact of thernformulated starter cultures on the sensory acceptance and shelf life of ergo and ayib.rnAccordingly, seven lactic acid bacteria and one yeast isolates were screened among previouslyrnisolated 243 lactic acid bacteria and 26 yeast isolates. The selected isolates were combined inrndifferent proportions to formulate starter cultures for the production of ergo and ayib. Ninernformulations were made in different proportions based on the compatibility of the isolates. Ergornprepared in this study was shown to have pH of 3.99 - 4.38, titratable acidity of 0.60 - 0.97 at 48rnhrs of fermentation, total solid of 15.97 - 17.87%, protein 3.19 - 4.28%, fat 4.16 - 5.50%, ash ofrn0.60 - 0.98%, solid nonfat of 11.63 - 13.43%, lactose 2.49 - 5.07% and syneresis (whey) contentrnof 9.46- 10.58%. The formulate F2 and F6 showed inhibition to all the test pathogensrncompletely at 48 hrs of fermentation except S. aureus in F6. The ergo products F2, F4, F6, andrnayib product F2(AY2) were found to have better overall sensory acceptability with mean score ofrn3.75, 3.56, 3.73 and 4.03/5.00, respectively. Ergo products F2 and F6 and ayib productsrnF2(AY2) were found to have shelf life of more than 15 days and 18 days, respectively, atrnambient temperature of 18-24oC. The use of this formulated starter culture for homemadernproduction of ergo and ayib could improve the quality and organoleptic consistency of the finalrnproduct as well as safety by preserving typical sensory quality of the traditional fermentedrnproduct and inhibiting the growth of undesirable microorganisms.