Open AccessIsolation and Identification of Lactic Acid Bacteria from Dangke a White Soft Traditional Cheese from Enrekang Regency
Author(s) -
Muhammad Askari Zakariah,
Ratmawati Malaka,
Amran Laga,
Ambo Ako
Publication year - 2019
Publication title -
international journal of recent technology and engineering
Language(s) - English
Resource type - Journals
ISSN - 2277-3878
DOI - 10.35940/ijrte.b3160.078219
Subject(s) - lactic acid , bacteria , leuconostoc , lactobacillus , isolation (microbiology) , biology , gram positive bacteria , food science , microbiology and biotechnology , genetics
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.