<![CDATA[Dangke is a traditional cheese from Enrekang, South Sulawesi, produced from buffalo, cow, or goat milk through enzymatic coagulation using papaya sap combined with spontaneous fermentation. This review aims to comprehensively evaluate the chemical characteristics, microbiological profile, and probiotic potential of indigenous lactic acid bacteria isolated from dangke. The study was conducted using a literature review method based on published secondary data retrieved from major scientific databases. The results revealed that the chemical profile of dangke varies significantly depending on the type of milk and coagulant used. Utilizing buffalo or goat milk with natural coagulants yielded higher protein and fat contents compared to cow milk. The microbial ecosystem of dangke is dominated by generally recognized as safe lactic acid bacteria, including Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc mesenteroides, Enterococcus faecium, and Pediococcus. These indigenous lactic acid bacteria strains produce bioactive bacteriocins capable of inhibiting foodborne pathogens. Furthermore, dangke-derived lactic acid bacteria exhibit strong probiotic candidate traits, demonstrating high survival under gastrointestinal conditions and effective intestinal adhesion. In conclusion, dangke serves not only as a highly nutritious ethnic food but also holds significant potential as a source of functional microorganisms for developing standardized starter cultures.]]>
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