Screening the potential lactic acid bacteria isolated from the cecum of kampung chicken cultivated in Sambi village NTT

The lactic acid bacteria (LAB) are widely used as probiotic and added in the chicken feeds. Cecum of Kampung chicken (Gallus gallus domesticus) cultivated in the village, might suitable sources for probiotic candidates. Research aim was to characterize LAB with probiotic potency from the cecum of kampung chickens grown in Sambi Village, the East Nusa Tenggara (NTT). A total of 21 LAB isolates were examined in vitro for potential probiotic properties based on tolerance to low pH (pH 2, 3, 4, and 5), and bile-salt resistance (0.5%, 1%, and 1.5%), antimicrobial activity against bacterial pathogens, and temperature resistance (16 °C and 40 °C). Results showed that thirteen LAB isolates, which isolates survived at pH 2 to 5 with survival rate 57.24% to 106.85%. The five acid tolerant LAB isolates (AK1 13, AK1 14, AK1 17, AK1 20, and AK1 22) were found tolerant to 1.5% bile-salt (survival rate of 55.4% to 100.3%), and the isolates of AK1 15, AK1 19, AK1 20, and AK1 22 were tolerant to both temperatures with survival rate above 80%. The antibacterial activity of the last four isolates was demonstrated against Staphylococcus aureus subsp. aureus N, Escherichia coli N and Salmonella typhi These selected LAB isolates were potential as probiotics to be added in kampung chicken’s diet.