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
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).
Nucleotide sequence of W5 isolate (1476pb).
Nucleotide sequence of W7 isolate (1468pb).
Phylogenetic tree of isolate W5 dan W7.