Fermented beverages, such as palm wine and burukutu (fermented sorghum/millet beer), are an integral part of the Nigerian diet, which are associated with health-promoting benefits due to the presence of beneficial Lactobacillus. This study aims to evaluate the probiotic properties and safety profile of Lactobacillus species isolated from fermented beverages in Ota, Ogun State, Nigeria. Six locally fermented drink samples were purchased from Ota, Ogun State. Lactobacillus species were isolated, identified, and screened for probiotic activity. The probiotic potential of the isolated Lactobacillus strains was evaluated using in vitro assays for pH (2.0, 4.0, 5.5, and 7.0), bile (0.4%, 0.6%, 0.8%, and 1%), and phenol tolerance (0.3%, 0.6%, 0.9%, and 1%) to observe its survival rate. The safety evaluation of the isolates was determined by testing antibiotic resistance and hemolytic activity using antibiotic disc and 5% blood agar. Nine Lactobacillus were isolated and identified in this study. Isolates PB03, BO06, and BB06 showed a high survival rate at pH 2, 1% bile, and 1% phenol concentrations, respectively. These indicated the survival rates of various Lactobacillus isolates under different extreme conditions. Isolate BO2 showed high resistance to multiple antibiotics but is highly susceptible to gentamicin and ciprofloxacin. Seven isolates (BA04, PB03, PB02, BB06, PA03, B01, and BO06) did not show any hemolysis, which confirms their safety as probiotics. They are thus recommended as beneficial Lactobacillus in probiotic applications as dietary supplements, functional foods, and starter cultures.