Lactic acid bacteria (LAB) are used to ferment many industrial and dairy products. Today, the local dairy industry imports LAB cultures. LAB have been isolated from raw milk and ‘kesong puti’. The LAB isolates are Lactobacillus helveticus, Lactococcus lactis lactis, Lactobacillus rhamnosus, Leuconostoc mesenteroides, subsp. dextranicum 2, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis and Lactobacillus curvatus. The organisms are being preserved for screening and future applications such as starters in dairy product manufacture.