The microorganisms and antibiotic resistance of Lactobacillus species from fermented and dewatered maize slurry (Akamu) sold in Port Harcourt Metropolis was investigated. This was carried out by using standard microbiological techniques. The antibiotic sensitivity test was carried out using antibiotic impregnated multi disc containing ten different antibiotics. The total heterotrophic bacteria count ranged from 1.3 x 109 cfug-1 to 7.1 x 106 cfug-1 of Akamu and total lactic acid bacteria count ranged from 1.56 x 105 to 2.27 x 105 cfug-1 . The mean value of fungal count ranged from 1.50 x 103 to 2.50 x 106 cfu/g-1 , total coliform count ranged from 34 to 1600 coliform (MPN) 100ml-1 while the thermotolerant coliform and facecal coliform ranged from 27 to 1600 coliform (MPN) 100ml-1 . The incidence (%) of bacteria was; Lactobacillus acidophilus (28%), L. brevis (14%) L. casei (18%), L. dextrinicus (4%). L. fermentum (4%), L. pentosus (8%), L. plantarum (4%), L. rhamnosus (10%) and Pseudomonas aeruginosa (10%). L. acidopilus had the highest incidence. The fungi isolated were Aspergillus niger, Aspergillus versicola, Fusarium solani, Mucor pusillus, and Rhizopus oligosporus. The fungi all had incidence of 20% each. Generally, microbial counts were highest in samples purchased from hawkers and lowest in the samples from producers. The antimicrobial susceptibility profile indicated that Lactobacillus rhamnosus exhibited the highest resistance (70%) to antibiotics while L. plantarum was the least resistant (10%). The bacteria were most resistant (71.43%) to Amoxil® and Ampiclox®, and least resistant (14.28%) to Norfloxacin. Generally, with the exception of L. plantarum which was resistant only to streptomycin, all the bacteria isolates exhibited multiple resistance to the antibiotics used. Antimicrobial resistance is a global problem and the emergence of multidrug resistance will hinder the therapeutic options. The presence of thermotolerant coliform and facecal coliform bacteria must have been implicated in the diseases or illnesses associated with the consumption of maize slurry (Akamu). It is highly recommended that fermented and dewatered maize slurry (Akamu) should be prepared and handled under good sanitary and hygienic practices to avoid contaminating it with faecal materials especially from hawkers are essential to maintaining the quality of Akamu products.