The acid-producing, viscosity-increasing, and aroma-producing capacities and laboratory storage stabilities of ten strains of Lactobacillus delbrueckii subsp. bulgaricus were measured. The probiotic characteristics of the strains were also explored by monitoring their antibiotic resistance, antibacterial activities, and β-galactosidase (β-gal), α-galactosidase (α-gal), and lactate dehydrogenase (LDH) activities. Single-strain fermentation experiments show that the strain KSDB-1 had a short coagulation time (approximately 6.3 h), a lactic acid degree of 76.02°T upon coagulation, and good acid-producing ability. The viscosity and water holding capacity (1305.67 mPa?s and 50.55%, respectively) were significantly higher than those of other strains (p<0.05). Aroma production of strains HDS-13, DDB14, and KSDB-1 was superior. Strain HDS-13 displayed a diacetyl content of 2.88 mg/L and an acetaldehyde content of up to 30.08 mg/L. These attributes could effectively improve the flavor of the yoghurt product. Probiotic tests show that all the ten tested strains were sensitive to most antibiotics and thus would be relatively safe to use. Strains HDS-13, DDB-14, HDB-1, HDS-18, and KSDB-1 could inhibit six pathogenic bacteria and effectively inhibited the growth of pathogenic intestinal bacteria. The LDH activities of strains HDS-12 and KSDB-1 were relatively high. The β-gal activities of strains HDS-12 and HDB-17 were relatively greater than that of the other strains. The α-gal activity of strain DDS-15 was significantly higher than those of other strains (p< 0.05), reaching 1.3263 U/mg. The collective data indicate that strain KSDB-1 has excellent fermentation properties and, to a certain degree, satisfactory probiotic properties. DDS-15 has potential in industrial application for yogurt fermentation.