Isolation and Identification of Lactic Acid Bacteria from Dangke a White Soft Traditional Cheese from Enrekang Regency

Dangke is a White soft traditional cheese fromEnrekang Regency. It have a potential to have Lactic AcidBacteria isolate. Lactic acid bacteria could be produce abacteriocin to inhibit pathogenic bacteria. Sample of dangke wereobtained from 3 district (Enrekang, Cendana, and Bamba) inEnrekang Regency. All isolate were tested for characteristicsbased on Gram straining, and biochemical tested. Isolation andidentification of Lactic Acid Bacteria from dangke a white softtraditional cheese were suspected to be Lactobacillus lactis,Lactobacillus bulgaricus, Leuconostoc dextranicum, andStreptococcus thermophillus.