Enumeration and characterization of bacteria from civet gastrointestinal tract

Abstract

Civet coffee is one of expensive coffee in the world. The demand for civet coffee is increasing but unfortunately the production is very limited. This condition triggers frequent counterfeiting of civet coffee. Artificial civet coffee production is possible by imitating fermentation in the digestive tract of civet animals. However up to now, information on the microbiological system of the civet digestive tract is still very limited. This study aims to determine the bacterial population from the mongoose digestive tract and to determine its potential in breaking down protein and pectin. The research was carried out by luwak surgery, isolation and enumeration of civet digestive tract bacteria and their characterization. Analysis of civet digestive tract bacteria is carried out by collecting fluid from the three parts of the civet digestive tract, namely the stomach, small intestine and large intestine. The results showed that the population of lactic acid bacteria (LAB) was lower than non-LAB in each part of the civet digestive tract. There were 11 pure isolates with various morphological and biochemical characteristics. Four potential isolates were obtained which had the ability to break down protein as well as pectin.