Isolation of Lactic Acid Bacteria as a Potential Probiotic in Dangke, A Traditional Food from Enrekang, Indonesia

Fatmawati Nur, Mochammad Hatta, Rosdiana Natzir, M. Natsir Djide

Abstract


This research is a preliminary study to explore potential probiotics of Lactic Acid Bacteria (LAB) in dangke, a traditional food from cow milk in Enrekang, Indonesia.  Isolation of LAB performed using the selective medium de Man Rogosa Sharpe Agar. LAB will show clear zone on MRS medium after the addition of the indicator in the form of CaCO3 1% and incubated for 24 hours. Selection is done by observing the cell morphology and Gram staining. Further testing with the biochemical properties of sugar fermentation test. To assess their probiotic ability, tolerance of low pH were examined. The results showed that isolates of lactic acid bacteria detected were genera of Lactobacillus and could survive at pH 2. Isolates of Lactobacillus in dangke are derived from cow milk showed potential as a candidate probiotic bacteria.



Keywords


Lactic Acid Bacteri; Lactobacillus; Dangke, Probiotic.

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