Enzyme Activity Assay of Lactic Acid Bacteria from Civet (Paradoxurus hermaphroditus) Digestive Tract

Food and non-food fermentation actually use lactic acid bacteria alteration as agent in the production process for enhance the aroma and taste of the product, in the case of civet coffee. This study aimed to determine and identified the ability of enzymes produced by lactic acid bacteria from civet digestion tract. The enzymes analyzed in this study were protease, lipase, and cellulase enzymes. The activity of protease carried out by the Lowry method, the lipase activity used the titrimetric method, while the cellulase activity used dinitrosalicylic (DNS) colorimetric method. The result showed that lactic acid bacteria from civet can produced protease, lipase, and cellulase on different capacity. For the protease enzyme, the highest activity enzyme was produced by Leuconostoc pseudomesenteroides Ni1324 (0.051 U/mL), while the lowest was produced by Weissella cibaria MG5327 (0.041 U/mL). For the lipase enzyme, the highest activity enzyme was produced by Leuconostoc pseudomesenteroides Ni1324 (0.639 U/mL), while the lowest was produced by Weissella cibaria MG5327 (0.306 U/mL). And for the cellulase, the highest activity enzyme was produced by Weissella cibaria MG5327 (0.039 U/mL), while the lowest was produced by Leuconostoc pseudomesenteroides CF102 (0.029 U/mL)