According to acid production rate, tolerance to pH 2.5 artificial gastric juice, pH 8.0 artificial intestinal juice and 0.3% bile salt, 11 with significantly higher acid production rate (P ＜ 0.05) were screened from 298 strians of Lactobacillus casei isolated from traditional fermented dairy products and among them, IMAU60143, IMAU70020 and IMAU10510 had excellent tolerance to artificial gastric juice and bile salt (P ＜ 0.05) and good storage stability in brown active dairy beverages. IMAU70020 remained greater than 5.0 × 108 CFU/g after 28 days of storage at 4 ℃.