The study was conducted to isolate lactic acid bacteria (LAB) from three types of soy-based products including soy sauce in moromi stage, Japanese Miso paste, and Cambodian fermented soybean (Sieng). The isolated LAB strains were characterized in terms of catalase, morphology by Gram-staining, and observation under microscope. Moreover, their tolerance to temperature, pH, salt concentration, lactic acid screening, and gas production were also determined. As a result, 50 strains were isolated from the three varieties of samples while 17 strains among them confirmed as catalase-negative which is one of the characteristics of LAB. Based on Gram-staining, those 17 strains were identified as Gram-positive and cocci shape. Likewise, most of them were tolerant to 6.5% and 10% (w/v) of NaCl and pH 4 and 5. In contrast, the 4 strains isolated from Sieng were only tolerant to 6.5% (w/v) of NaCl and pH 5. Additionally, only one of 17 strains could not tolerate to temperature of higher than 45 oC while the other 2 strains isolated from Sieng were not LAB due to no production of lactic acid. The important point was that no strains were found to produce gas from glucose and they could be considered as homofermentative LAB. In conclusion, 15 strains were presumably considered as LAB which can be used as a starter culture for the fermentation process in the future study. Further analysis such as species identification should be carried out in the future for well understanding of their species and their involvement in the fermentation process.