Isolation and Characterization of Lactic Acid Bacteria Isolated from Traditional Dairy Product Dangke Cheese using Molecular 16s rRNA Gene Sequence PCR Method

Abstract

HistoryDangke cheese is one of the typical fermented milk products from the Enrekang region of South Sulawesi, Indonesia.Dangke has acidic characteristics similar to other fermented milk products, which are thought to be produced by natural microorganisms called indigenous lactic acid bacteria (LAB) in milk.This study aims to isolate and identify lactic acid bacteria (LAB) from traditional Dangke milk products using a molecular method based on 16s rRNA gene sequencing.Lactic acid bacteria were isolated from Dangke by identifying macroscopically, microscopically, and biochemically.Then, molecular identification was performed using the PCR (Polymerase Chain Reaction) 16s rRNA gene sequencing method.The results showed that 15 LAB isolates were successfully isolated from Dangke, and molecular analysis revealed that six isolates were identified as Enterococcus faecium.This discovery provides important insights into the diversity of microorganisms in Dangke, especially the role of Enterococcus faecium as a potential lactic acid bacteria and underlines the value of Dangke as a source of local microorganisms with functional benefits that can support innovation in the food industry.

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