Abstract: This study aimed to improve the palatability and utilization rate of food ingredients with high tannin content by screening lactic acid bacteria (LAB) strains with robust tannin-degrading capacity from a collection of 17 laboratory-preserved strains. Then, high-performance liquid chromatography was used to evaluate the degradation efficiency of these strains, and the probiotic properties and safety of the selected strains were assessed. Results showed that, through primary and secondary screenings, nine strains capable of forming hydrolysis zones on a tannase-specific screening medium were identified. The results of the tannic acid degradation test showed that five Lactiplantibacillus plantarum strains demonstrated significantly higher degradation rates compared to the others. And among them, L. plantarum 3472 exhibited the highest degradation rate, reaching 75.80%. Subsequent probiotic and safety assessments indicated that these five strains exhibited high tolerance at pH3.0 and 0.3% bile salt concentration, with their survival rates exceeding 50% and viable bacterial counts surpassing 10⁷ CFU/mL. These strains also showed antibacterial activity against Escherichia coli as the inhibition zones exceeded 13 mm in diameter. All strains tested negative for hemolytic activity. Additionally, these strains were found to be susceptible to erythromycin, tetracycline, chloramphenicol, and penicillin G, and did not produce biogenic amines. In conclusion, the five L. plantarum strains identified in this study possess substantial tannin-degrading capacity, probiotic potential, and excellent food safety profiles, highlighting their promising candidates for processing high-tannin food ingredients.