A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is application/pdf
.
Isolation and Identification of Lactic Acid Bacteria from Dangke a White Soft Traditional Cheese from Enrekang Regency
2019
International journal of recent technology and engineering
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
doi:10.35940/ijrte.b3160.078219
fatcat:o2s5qsohzre5lhazufhbddibg4