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This research is a preliminary study to explore potential probiotics of Lactic Acid Bacteria (LAB) in dangke, a traditional food from buffalo milk in Curio the district of Enrekang. 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 and incubated for 24 hours. Selection is done by observing the cell morphology and Gram staining. Further testing with the biochemicaldoi:10.24252/bio.v3i1.568 fatcat:6mjy4lgzivd7nbnsxnwb2bvlpm