Selection of Indigenous Lactic Acid Bacteria from Indonesia for Cheese Starter

Abstract

Screening of lactic acid bacteria (LAB) from Indonesia Culture Collection (InaCC) that potential as a starter culture and their application for cheese making at laboratory scale has been conducted. These isolates were selected based on some properties as cheese starter, such as produce acid, protease and coagulant potential. The result of this research were out of 39 InaCC isolates, DR 1-7-1 was the high acid potential isolate with Lactic Acid Index 3.25, DSB 4-2 was the high protease potential isolate with Protease Index 3.82, DR 2-2-3 and DSB 4-2 were the high coagulant potential with form coagulum time on 24 hours