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This is a Quantitative Study study.

October 2, 2025Jurnal Riset KimiaOpen Access

Harnessing Indigenous Fermentation: Probiotic Lactic Acid Bacteria from West Sumatera’s Dadih

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This research demonstrates the potential of local lactic acid bacteria in yogurt production, highlighting the importance of indigenous fermentation.

Lactic acid bacteria isolated from dadih exhibited good probiotic properties, and could be used in yogurt production.
Some strains such as Lactococcus lactis and Weissella paramesenteroides showed effective fermentation abilities.
Molecular identification via PCR confirmed the probiotic potential of the selected LAB isolates.
Using local LAB reduces reliance on imported cultures, promoting better quality in fermented products.

Hillman et al. (2025) studied this question.

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This research demonstrates the potential of local lactic acid bacteria in yogurt production, highlighting the importance of indigenous fermentation.