Isolation and Identification of Lactic Acid Bacteria from Dangke a White Soft Traditional Cheese from Enrekang Regency
M. Askari Zakariah1, Ratmawati Malaka2, Amran Laga3, and Ambo Ako4
1M. Askari Zakariah, Ph. D Candidate of Graduate School of Hasanuddin University, Makassar, Indonesia.
2Ratmawati Malaka, Professor Agriculture Program of Graduate School of Hasanuddin University, Makassar, Indonesia.
3Amran Laga, Professor Agriculture Program of Graduate School of Hasanuddin University, Makassar, Indonesia.
4Ambo Ako, Professor Agriculture Program of Graduate School of Hasanuddin University, Makassar, Indonesia.
Manuscript received on 02 March 2019 | Revised Manuscript received on 09 March 2019 | Manuscript published on 30 July 2019 | PP: 4148-4151 | Volume-8 Issue-2, July 2019 | Retrieval Number: B3160078219/19©BEIESP | DOI: 10.35940/ijrte.B3160.078219
Open Access | Ethics and Policies | Cite | Mendeley | Indexing and Abstracting
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Dangke is a White soft traditional cheese from Enrekang Regency. It have a potential to have Lactic Acid Bacteria isolate. Lactic acid bacteria could be produce a bacteriocin to inhibit pathogenic bacteria. Sample of dangke were obtained from 3 district (Enrekang, Cendana, and Bamba) in Enrekang Regency. All isolate were tested for characteristics based on Gram straining, and biochemical tested. Isolation and identification of Lactic Acid Bacteria from dangke a white soft traditional cheese were suspected to be Lactobacillus lactis, Lactobacillus bulgaricus, Leuconostoc dextranicum, and Streptococcus thermophillus.
Index Terms: Dangke, White Soft Cheese, Lactic Acid Bacteria
Scope of the Article: Bio – Science and Bio – Technology