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

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@article{IJASEIT10222,
   author = {Murna Muzaifa and Dian Hasni and Anshar Patria and - Febriani and Amhar Abubakar},
   title = {Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {5},
   year = {2019},
   pages = {1681--1686},
   keywords = {kopi luwak; civet; LAB; phenotypic; fermentation.},
   abstract = {

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.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10222},    doi = {10.18517/ijaseit.9.5.10222} }

EndNote

%A Muzaifa, Murna
%A Hasni, Dian
%A Patria, Anshar
%A Febriani, -
%A Abubakar, Amhar
%D 2019
%T Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)
%B 2019
%9 kopi luwak; civet; LAB; phenotypic; fermentation.
%! Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)
%K kopi luwak; civet; LAB; phenotypic; fermentation.
%X 

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.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10222 %R doi:10.18517/ijaseit.9.5.10222 %J International Journal on Advanced Science, Engineering and Information Technology %V 9 %N 5 %@ 2088-5334

IEEE

Murna Muzaifa,Dian Hasni,Anshar Patria,- Febriani and Amhar Abubakar,"Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 5, pp. 1681-1686, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.5.10222.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Muzaifa, Murna
AU  - Hasni, Dian
AU  - Patria, Anshar
AU  - Febriani, -
AU  - Abubakar, Amhar
PY  - 2019
TI  - Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 5
Y2  - 2019
SP  - 1681
EP  - 1686
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - kopi luwak; civet; LAB; phenotypic; fermentation.
N2  - 

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.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10222 DO - 10.18517/ijaseit.9.5.10222

RefWorks

RT Journal Article
ID 10222
A1 Muzaifa, Murna
A1 Hasni, Dian
A1 Patria, Anshar
A1 Febriani, -
A1 Abubakar, Amhar
T1 Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 5
YR 2019
SP 1681
OP 1686
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 kopi luwak; civet; LAB; phenotypic; fermentation.
AB 

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.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10222 DO - 10.18517/ijaseit.9.5.10222