Sourdough is a mixture of water and flour that is fermented in the presence of numerous microorganisms especially yeasts and lactic acid bacteria. Lactobacillus is considered as main group of LAB in sourdough, improving chemical and microbial component of sourdough by production of various beneficial compounds. In this project Lactobacillus isolates were obtained and identified from sourdough samples of rural area in Azerbaijan province. For initial identification and grouping biochemical and phenotypical properties were utilized. Based on obtained results of biochemical tests, isolates were divided into three groups. Group one contained 118 isolates which were similar to two species of Lactoabcillus plantarum and Lactobacillus morinus. Group two was composed of 30 isolates which showed similarity to the species agilis, maltaricus and curvatus.  Eighteen isolates were included in group three which were far different with standard species. These isolates were similar to the species of paralimentarius, reuteri, farciminis and sanfranciscensis. Based on molecular method, the index member of each group was sending for 16S rRNA gene sequencing. The selected isolate from group one, showed 99% similarity to plantarum and selected isolate of group two was 100% similar to curvatus species. However out of group three , two isolates were chosen as candidates of these group, one of the isolates showed similarity to farciminis species and the other isolate with paralimentarius species.