The main purpose of this study was to isolate lactobacillus from raw milk derived whey and to determine its potential use as probiotics. Fifteen samples of milk were obtained and tagged (LS1 to LS15) from a homogeneous group of Holstein cows and later at our laboratory the milk was processed to obtain whey, which was inoculated in MRS medium where we got 30 bacterial isolates and selected those who were bacilli gram positives and negative catalase. After molecular identification, we obtained three strains of L. fermentum of the sample LS3 and considered it to be the same since it derived from the same sample of whey, later on we tested it as a possible probiotic agent. This strain was capable of grow in a 3 to 8 pH range, however it wasnâ€™t capable of grow in the presence of bile salts at 2%. The strain also proved to be resistant to 14 antibiotics for Gram positive bacteria as ciprofloxacin, sulfamethoxazole with trimethoprim, ampicillin, cephalothin, cefotaxime, dicloxacycline, penicillin, vancomycin, clindamycin, erythromycin, gentamycin and tetracycline.
Keywords: Whey, probiotics, lactobacilli