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

Authors

  • Fatmawati Nur Department of Biology, Faculty of Science and Technology, State Islamic University Alauddin, Makassar, Indonesia
  • Mochammad Hatta Moleculer Biology and Immunology Laboratory for Infection Disease, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia
  • Rosdiana Natzir Department of Biochemistry, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia
  • M. Natsir Djide Microbiology ang Bioteknology Laboratory, Faculty of Pharmacy, Hasanuddin University, Makassar, Indonesia

Keywords:

Lactic Acid Bacteri, Lactobacillus, Dangke, Probiotic.

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.

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Published

2017-07-28

How to Cite

Nur, F., Hatta, M., Natzir, R., & Djide, M. N. (2017). Isolation of Lactic Acid Bacteria as a Potential Probiotic in Dangke, A Traditional Food from Enrekang, Indonesia. International Journal of Sciences: Basic and Applied Research (IJSBAR), 35(1), 19–27. Retrieved from https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/7812

Issue

Vol. 35 No. 1 (2017)

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Articles

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