Probiotic Potential of Lactic Acid Bacteria Isolated from Dangke: In Vitro Antimicrobial Activity, Hemolytic Activity, and Antibiotic Susceptibility Profile

Abstract

Abstract Dangke is a traditional fresh cheese from Enrekang, South Sulawesi, Indonesia, produced through enzymatic coagulation of milk using papaya ( Carica papaya ) latex, and is known to harbor lactic acid bacteria (LAB) with potential probiotic properties. This study evaluated the probiotic characteristics of LAB strains isolated from dangke by assessing their antimicrobial activity, hemolytic safety, and antibiotic susceptibility. Seven isolates previously identified as Lactobacillus fermentum (A323L, B111K, B221K, B323K, C112L, C113L, and C222L) were examined. Antimicrobial activity was determined using the agar well diffusion assay against Escherichia coli, Bacillus cereus, Staphylococcus aureus , and Salmonella Typhimurium, while hemolytic activity and antibiotic susceptibility were assessed using blood agar and disc diffusion methods, respectively. The isolates exhibited varying inhibitory effects, with A323L, B111K, and B323K showing strong inhibition (≥15 mm) against at least one pathogenic species. All isolates demonstrated γ-hemolysis, indicating non-hemolytic and safe characteristics. Most isolates possessed intrinsic resistance to aminoglycosides (gentamicin and streptomycin) but remained susceptible to erythromycin, chloramphenicol, tetracycline, and ampicillin. Overall, these findings indicate that LAB isolated from dangke are microbiologically safe and exhibit desirable probiotic traits. Among them, isolates A323L, B111K, and B323K represent the most promising candidates for indigenous probiotic development or use as starter cultures. Whole-genome sequencing is recommended to confirm the absence of transferable antibiotic resistance or virulence genes.

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