Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)

Murna Muzaifa, Dian Hasni, Anshar Patria, - Febriani, Amhar Abubakar


Kopi luwak (civet coffee) is widely known as the most expensive coffee in the world. As quality is known, the popularity of kopi luwak also increases, which leads to the increasing demands for this coffee. Kopi luwak has high economic value due to its rarity, unique flavor. and a distinctive production process. An alternative for kopi luwak production is employing an in vitro fermentation to imitate the natural fermentation on the digestive system of civet. Fermentation is usually carried out by indigenous microflora, the existence of the microflora thought to have a role in civet coffee production. A type of bacteria suspected a role in the digestive tract is lactic acid bacteria. The study aims to identify lactic acid bacteria from the digestive tract of civet. The isolation of lactic acid bacteria was carried out by using MRS agar, and their characterization by phenotypic analysis. The results showed that the characteristic of lactic acid bacteria varied. Based on API analysis, the study successfully identified lactic acid bacteria, which are Pediococcus pentosaceus, Lactococcus lactis spp. Lactis, Lactobacillus fructivorans, and Lactobacillus Brevis. All LAB grow anaerobically, but unlike most anaerobes, they grow in the presence of oxygen (anaerobic aerotolerant bacteria). LAB that grows in aerobic conditions also classified as CNB. LAB with protease and pectinase activity might be used as a starter culture for the production of artificial kopi luwak. Hence, a further study related to their technical characteristics must be done to maintain kopi luwak availability.


kopi luwak; civet; LAB; phenotypic; fermentation.

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