Nurhakiki, Nurhakiki2022-11-232022-11-232022-07PerpustakaanElfitrahttps://repository.unri.ac.id/handle/123456789/10758Papaya fruit (Carica papaya L.) is a potential source of lactic acid bacteria (LAB). LAB produces various metabolites that have the potential to be used as probiotic agents. This study aimed to isolate LAB from papaya fruit in order to determine the phenotypic characters. LAB suspension isolated from california papaya was inoculated into de Man Rogosa and Sharpe Agar (MRSA) medium. Subsequently, the LAB suspected isolates were phenotypically characterized based on colony morphology and biochemical properties. A total of 5 LAB isolates obtained were creamy and milky white, Gram positive, coccobacillus shaped with catalase negative, and homofermentative fermentation to glucose.enlactic acid bacteriapapaya fruitphenotypic characterizationArticle