Pulque is a fermentation product of mead agave; from this fermented beverage is possible to isolate yeasts and bacteria; Results from 16s rDNA analysis were identified strains of Lactobacillus, therefore it is possible to isolate strains of microorganisms with probiotic potential from this fermented beverage. The chemical composition analysis shows a low carbohydrate, protein and alcohol content. Eight organisms were isolated by conventional microbiological techniques; six were bacteria, five bacilli a coccus and two yeasts. A yeast and a bacilli were resistant to low pH and artificial gastric juice, therefore these two organisms may have probiotic potential. El pulque es un producto de la fermentación del aguamiel del agave; a partir de éste es posible aislar levaduras y bacterias; en análisis por ADNr 16s se identificaron cepas de Lactobacillus, por lo que es posible aislar cepas de microorganismos con potencial probiótico a partir de esta bebida fermentada. El análisis bromatológico muestra un contenido pobre en carbohidratos, proteínas, y alcohol. Se aislaron ocho microorganismos por técnicas microbiológicas convencionales: seis fueron bacterias, cinco bacillos, un coco y dos levaduras. Una levadura y un bacilo fueron resistentes a pH ácido y a jugo gástrico artificial, por lo que estos dos microorganismos pueden tener potencial probiótico.