Selection of Potential Lactic Acid Bacteria as a Candidate Probiotic on Cheese Making by Product Whey
Selection of Potential Lactic Acid Bacteria as a Candidate Probiotic on Cheese Making by Product Whey
Sri Melia1*, Indri Juliyarsi1, Yulianti Fitri Kurnia1, Evy Rossi2, Hurriya Alzahra3
Figure 1:
The PCR amplification of ribosomal RNA gene using l1492R and 27F. W5 and W7 are the isolated whey lactic acid bacteria (M = 1 kB DNA Ladder).
Figure 2:
Nucleotide sequence of W5 isolate (1476pb).
Figure 3:
Nucleotide sequence of W7 isolate (1468pb).
Figure 4:
Phylogenetic tree of isolate W5 dan W7.
July 2022
Vol. 10, Iss. 7, Pages 1423-1658
