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In this book, an experimental study is presented on probiotic traits of Bacillus sp. bacteria which were isolated from GEER breed cow milk's buttermilk. The interest in the field of beneficial microbes has emerged multiple folds since its inception. Bacillus spp. is gaining interest in human health related functional food research coupled with their enhanced tolerance and survivability under hostile environment of gastrointestinal tract. Besides, bacilli are more stable during processing and storage of food and pharmaceutical preparations, making them more suitable candidate for health promoting formulations. The mechanisms by which probiotics bacilli could enhance health of the host include stimulation of immune system, synthesis of different antimicrobials, like bacteriocins, enzymes and modulation of the composition of gut microbiota.