Isolation and identification of lactic acid bacteria from dangke a white soft traditional cheese from enrekang regency

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.