By: Setyawardani T1, Rahayu WP2, Maheswari R3 and Palupi NHS 2
1Faculty of Animal Science, Jenderal Soedirman University
2Department of Food Science and Technology, Bogor Agricultural University
3Department of Animal Product Technology, Faculty of Animal Science, Bogor Agricultural University)
Probiotic lactic acid bacteria play role as functional food and it is very important to know their identification and characterization. The diversity of lactic acid bacteria isolated from Ettawa crossbeed and Saanen crossbreed goat milk was studied in terms of morphology, physiology and their characteristics. A total of 33 lactic acid bacterial strains were isolated passed the initial selection. The second step was in vitro test, namely their resistances to low pH (2, 2.5 and 3.5) and bile salt (0.3%) were evaluated to know their potential as probiotic. The result showed that all strains grew well at acid condition (pH 2, 2.5 and 3.2) and seven strains grew well at bile salt (0.3%). Identification with APi test for seven isolates showed that two isolates were Lactobacillus rhamnosus, 1 isolate was Lactobacillus plantarum and four isolates were Lactobacillus plantarum 1.
Keywords: goat milk, lactic acid bacteria, probiotic, in vitro
Presented at Journal Animal Production, Volume 13 No. 1, 2011, ISSN 1411-2027