International Journal of Poultry Science 13 (1): 47-51, 2014 ISSN 1682-8356 © Asian Network for Scientific Information, 2014 Corresponding Author: S. Sumarsih, Faculty of Animal Agriculture, Diponegoro University, Tembalang Campus, Semarang-50275, Indonesia 47 Characteristic of Lactobacillus Isolated from Pengging Duck’s Intestines as Probiotics S. Sumarsih , B. Sulistiyanto , C.I. Sutrisno and E.S. Rahayu 1 1 1 2 Faculty of Animal Agriculture, Diponegoro University, Tembalang Campus, Semarang-50275, Indonesia 1 Faculty of Agriculture Technology, Gadjah Mada University, Jl. Teknika Utara, 2 Bulaksumur, Yogyakarta-55281, Indonesia Abstract: Characteristics properties of Lactobacillus such as their antagonistic against pathogenic bacteria, their survival at low pH and high concentration of bile salt are used in vitro to evaluate their potential as probiotic agent. Objectives of this research are to obtain lactic acid bacteria isolates from Pengging duck intestines and to screen their ability as a probiotic agent. The result showed that the Number of Isolate I11 showed its resistant to low acid (pH 1,5) until 120 min. Some of the strains showed their ability on pH 2,5 during 120 min (No. of isolate I1, I2, I4, I8, I9 and I10). The other isolates decreased their viability to survive at low pH, even they still able to survive at pH 3.5 during 120 min. The result based on the isolates resistance to bile salt showed that isolates could grow at media with 2% of bile salt. Their growth was inhibited with the increasing bile salt concentration. Number of Isolate I11 showed its survival in environment contain 6% bile salt until 120 min. Most isolates had antagonistic against pathogenic bacteria (Salmonella pullorum and Escherichia coli). Based on the characteristics properties. it can be conclude that the 12 isolates of lactic acid bacteria from Pengging duck’s caecum were genus Lactobacillus. Isolate number I11 was potentially used as probiotic. Isolate number I11 was identified as Lactobacillus salivarius. Key words: Lactobacillus, intestine of duck, probiotics INTRODUCTION Pengging duck (Anas javanica) is locally poultry in Indonesia that has potential as source of duck meat. Microorganism of gastro intestinal tract of poultry has potential probiotic. Probiotics are defined as microbial feed supplements that contain live (direct feed microbials) good bacteria, molds and yeasts that can be advantageous for its host by improving the microbial balance in the digestive tract (Fuller, 2001; Songisepp et al., 2005). They act as restrainer of the damage caused by pathogenic microorganisms, affirmative to balance digestive microflora and increase in antioxidation functioning (Shen et al., 2011). MATERIALS AND METHODS Lactobacillus is one of lactic acid bacteria that Materials: This investigation was conducted at Feed potentially as probiotics (Purwandhani and Rahayu, Technology Laboratory of Animal Agriculture Faculty, 2003) and its stability can be maintained during Diponegoro University. Materials were Pengging Duck’s storage by dry cell preparation as a probiotic powder caecum and MRS medium (de-Mann Rogossa and (Hartati and Harmayani, 2006). Acid-producing microbe Sharp). MRS agar consisted of 15 g agar, 10 g oxide in chicken manure is known comes from the caecum peptone, 5 g yeast extract, 2 g K2HPO4, 2 g Diammonium (Harimurti et al., 2005). Citrate, 20 g Glucose, 1 g Tween 80, 5 g natrium acetate, Beneficial flora including genera of Bifidobacterium and 0.58 g MgSO4.7 H2O, 0.28 g MnSO4.H2O, 10 g meat Lactobacillus promote the colonic environment by extract and 1000 mL aquadest water. decreasing pathogenic bacteria, carcinogenic material and improving immunity (Chen et al., 2005). Lactobacillus entered gastro intestinal tract produce lactic acid that affected lower pH and inhibit the growth of pathogenic bacteria (Huang et al., 2004). This research focused on the Characteristics properties of Lactobacillus (isolated from Pengging duck intestines) such as their antagonistic against pathogenic bacteria, their survival at low pH and high concentration of bile salt are used in vitro to evaluate their potential as probiotic agent. Microbes which are preserved as probiotic should be able to survive against stomach acid and bile salt which are produced in human gastrointestinal tract (Saarela et al., 2000). Objectives of this research are to obtains Lactobacillus from Pengging duck intestines and to screen their ability as a probiotic agent. Isolation Methods: Lactobacillus sp., isolated from Pengging duck’s caecum with MRS medium-CaCO3 1% of added 10 ppm Syclo-hexamide to suppress the growth of yeast and 10 ppm of Na Azida to suppress