DOI : https://doi.org/10.18517/ijaseit.9.5.10222

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

Murna Muzaifa (1), Dian Hasni (2), Anshar Patria (3), - Febriani (4), Amhar Abubakar (5)
(1) Doctoral Program of Agricultural Science, Syiah Kuala University, Banda Aceh, Indonesia
(2) Department of Agricultural Product Technology, Faculty of Agriculture Syiah Kuala University, Banda Aceh, Indonesia
(3) Department of Agricultural Product Technology, Faculty of Agriculture Syiah Kuala University, Banda Aceh, Indonesia
(4) Department of Chemistry, Faculty of Mathematics and Natural Science, Syiah Kuala University, Banda Aceh, Indonesia
(5) Department of Animal Husbandry, Faculty of Agriculture Syiah Kuala University, Banda Aceh, Indonesia
Fulltext View | Download
How to cite (IJASEIT) :
Muzaifa, Murna, et al. “Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)”. International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 5, Oct. 2019, pp. 1681-6, doi:10.18517/ijaseit.9.5.10222.
Citation Format :
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.

Smith IB, 2014. Kopi luwak coffee world's most expensive coffee beans from civet poop or an urban myth?. IBS Publishing, USA.

Sunarharum WB, Williams DJ, Smith HE, 2014. Complexity of coffee flavor: A compositional and sensory perspective. Food Res. Int, 62:315-325.

Muzaifa M and Hasni D, 2016. Exploration study of gayo specialty coffee (Coffeea arabica L): chemical compounds, sensory profile appearance. Pak J Nutr 15(5): 486-491.

Jumhawan U, Putri ST, Yusianto, Marwani E, Bamba T, Fukusaki E, 2013. Selection of discriminant markers for authentication of asian palm civet coffee (kopi luwak): A Metabolomics Approach. J Agric Food Biochem. 61: 7994-8001.

Marcone M, 2004. Composition and properties of Indonesian palm civet coffee and Ethiopian civet coffee. Food Res. Int. 37: 901- 912.

Mayo B, Aleksandrak-Piekarczyk T, Fernendez M, Kowalczyk M, Alvarez-Martin P, Bardowski J, 2010. Updates in the metabolism of lactic acid bacteria, pp. 3-33. In Mozzi F, Raya RR and Vignolo G (Eds.) Biotechnology of lactic acid bacteria novel application, Wiley-Blackwell, Iowa, USA.

Felis GE, Dellaglio F, 2007. Taxonomy of lactobacilli and bifidobacteria. Curr. Issues Intest. Microbiol 8: 44-61.

Pereira GVM, Neto DPC, Medeiros ABP, Soccol VT, Neto E, Woiciechowski, Soccol CR, 2016. Potential of lactic acid bacteria to improve the fermentation and qualitu of coffee during on-farm processing. Int.J. Food Sci Tech 51(7):1689-1695.

Bell C, Neaves P, Williams AP, 2005. Food Microbiology: Laboaratory Practice. Blackwell Publishing, USA.

Yelnetty A, Purnomo H, Purwadi, Mirah A, 2014.Biochemicalcharacteristics of lactic acid bacteria with proteolytic activity and capability as starter culture isolated from spontaneous fermented local goat milk. J Nat Sci Res 4(10): 137-147.

Janani LK, Kumar G, Rao BKV, 2011. Screening pectinase producing microorganisms from agricultural waste dump soil. AJBPR 1: 329-337.

Conter M, Muscariello T, Zanardi E, Ghidini S, Vergara A, Campanini G, Ianeri A, 2005.Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage. Ann. Fac. Medic. Vet. Parma. 25: 167-174

Eckburg PB, Bik EM, Bernstein CN, Purdom E, Dethlefsen L, Sargent M, Gill SR, Nelson KE, Relman DA. Diversity of the human intestinal microbial flora.2005. Diversity of the human intestinal microbial flora. Science 308 :1635-1638

Marchesi J, Shanahan F. The normal intestinal microbiota. Curr. Opin. Infect Dis. 2007;20:508-513

Suhandono S, Setiadi H, Kristianti T, Kusuma AB, Wedarintyas AW, Djajadi DT Aryantha INP, 2016. Diversity of culturable bacteria in various parts of luwak’s (Paradoxurus Hermaphroditus javanica) gastrointestinal tract. Microbiol Indonesia 10 (2): 65-70.

Muzaifa M, Patria A, Febriani, Abubakar A, Hasni D, Rahmi F, Sulaiman I. 2016. Kopi luwak produksi mutu dan permasalahannya. Syiah Kuala University Press.

Kore KB, Patil SS, Phondaba BT. Gastrointestinal microbial ecology and its health benefits in dogs. Vet World Vol 3(3): 140-141.

Tannock GW, 1995. Normal Microflora: an an introduction to microbes inhabiting the human body. Chapman and Hall, London, United Kingdom.

Hilman ET. Lu H, Yao T, Nakatsu CH. 2017. Microbial ecology along the gastrointestinal tract. Microbe Environ Vol 34 (2): 300-313.

Christopher K and Bruno E, 2003. Identification of bacterial species. Tested studies for laboratory teaching. Ed., O’Donnell MA. Proceedings of the 24th Workshop/Conference of the Association for Biology Laboratory Education 24: 103- 130.

Kshikhundo R and Itumhelo S, 2016. Bacterial species identification. World News Nat. Sci: 3: 26-38

Chapot-Chartier MP and Kulakauskas S, 2014. Cell wall structure and function in lactic acid bacteria. Microb Cell Fact 13 (Suppl 1): S9

Thairu Y, Nasir IA, Usman Y. 2014. Laboratory perspective of gram staining and its significance in investigations of infectious diseases. Sub-Sah Afr. J. Med Vol 1(4): 168-174.

Kataria M, Saini J, Singh M, Kumar K. 2016. Isolation of catalase producing bacteria, production of catalase and its application to degrade hydrogen peroxide from effuelent. Eur J Biot and Biosci Vol 4 (6): 34-37.

Lankinen P and Timonen ASS. 2017. Decomposing hydrogen peroxide with a catalase. https://blogs.helsinki.fi/biopop-keskus/files/2017/05/Decomposing-hydrogen-peroxide-with-a-catalase-enzyme-.pdf. Accessed August 20, 2018.

Maresca D, Zotta T and Mauriello G, 2018. Adaptation to Aerobic Environment of Lactobacillus johnsonii/gasseri Strains. Front. Microbiol. 9 (157):1-11

Flament I and Bessiere-Thomas Y, 2002. Coffee Flavor Chemistry. John Wiley and Sons Ltd, Baffins Lane, Chichester.

Sato MF, Rigoni DC, Canteri MHG, Petkowicz LDO, Nogueiral A and Wosicki G, 2011. Chemical and instrumental characterization of pectin from dried pomace of eleven apple cultivars. Acta Scient. Agron. 33(3): 383-389

Zaleksa H, Ring SG, Tomasik P. 2000. Apple pectin complexes with whey protein isolate. Food hydrocoll Vol 4 (4): 377-382.

Duarte SMS, Abrue CMP, Menezes HC, Santos MH, Gouvea CMCP. 2005. Effect of coffee processing on the antioxidant activity of coffee brews. Ciíªnc. Tecnol. Aliment 25(2): 387-393.

Lee LW, Cheong MW, Curran P, Bin Yu, Liu SQ, 2015. Review-Coffee Fermentation and Flavor- an intricate and delicate relationship. Food Chem. 185: 182-191.

Ceapa C, Lambert J, Limp KV, Wels M, Smokvina T, Knol J, Kleerebezem, 2015. Correlation of Lactpbacillus rhamnosus genotypes and carbohydrate utilization signatures determined by phenotype profiling. Appl Environ Microbiol 81(16): 5458-5470

Walter J. 2008. Ecological role of lactobacilli in gastrointestinal tract: implications for fundamental and biomedical research. Appl and Environ Microbiolo Vol 74 (16): 4985-4996.

Prescott, L. M., J. P. Harley, and D. A. Klein. 2005. Microbiology, 6th ed. McGraw-Hill, Boston, MA

Madigan, M. T., and J. M. Martinko. 2006. Biology of microorganisms, 11th ed. Pearson Prentice Hall, Upper Saddle River, NJ.

Rossi M, Martí­nez-Martí­nez D, Amaretti A, Ulrici A, Raimondi S, Moya A. 2016. Mining metagenomic whole genome sequences revealed subdominant but constant Lactobacillus population in the human gut microbiota. Environ Microbiol Rep 8(3):399-406.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).