Probiotics are considered functional foods that contain living microorganisms. When administrated in adequate quantities, probiotics provide benefits to the host’s health: intestinal health improvement, enhancement of the immune response, and protection against pathogens. Lactic acid bacteria (BAL) are probiotic strains widely used in food industry. The adhesion of such microorganisms to the intestinal tract is an important feature that characterizes a strain as probiotic. Autoaggregation is necessary for the adherence to intestinal epithelial cells, while coaggregation interferes with the ability of pathogenic species to infect the host. Thus, the aimed of this work was to assess the characteristics of autoaggregation and coaggregation of 16 lactic bacteria strains isolated from Artesanal Mineiro Cheese and in natura cocoa pulp. The BALs were grown in MRS broth at 37 °C until complete turbidity, centrifuged, washed 2 times with a PBS solution, and finally homogenized in this same buffer. The strains were shaken and left to rest for 4 hours, portions of the tubes corresponding to 1cm were delimited and, each hour, for 4 hours, 100μL of the solution was withdrawn to read the absorbance at 600nm.The results were obtained using the formula [1-(At/A0)x100]. For coaggregation, BAL strains were mixed with pathogenic bacteria indicative of gastrointestinal tract infections. The results were achieved by means of the formula [(Ax+Ay)/2+A(x+y)]/([(Ax+Ay)/2]) x100, in which (x+y) corresponds to the mixture of bacteria BAL and pathogens. Eight strains presented an autoaggregating profile greater than 20%, while, of these, four were coaggregants above 30%. These positive correlations between autoaggregation and coaggregation are important for both intestinal epithelial adhesion and pathogenic antagonism. We conclude that four strains have great potential to adhere to one another and suppress in vitro pathogens, being therefore, good candidates for in vivo testing.