# Isolation and identification of lactic acid bacteria from dangke a white soft traditional cheese from enrekang regency
> Zakariah M.A.

URL kanonis: https://discover.unhas.ac.id/publications/isolation-and-identification-of-lactic-acid-bacteria-from-dangke-a-white-soft-tr
Jurnal / Konferensi: International Journal of Recent Technology and Engineering
Tahun terbit: 2019
DOI: https://doi.org/10.35940/ijrte.B3160.078219
ISSN: 22773878
Citations: 8

## Authors
- Zakariah M.A.

## 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.

## Keywords
- Lactic acid
- Bacteria
- Leuconostoc
- Lactobacillus
- Isolation (microbiology)
- Gram-positive bacteria
- Biology
- Microbiology
- Food science
- Genetics

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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