The Experts below are selected from a list of 11418 Experts worldwide ranked by ideXlab platform
Santiago P. Aubourg - One of the best experts on this subject based on the ideXlab platform.
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extension of the shelf life of chilled hake merluccius merluccius by a novel icing medium containing natural organic acids
2013Co-Authors: Bibiana Garciasoto, Santiago P. Aubourg, Pilar Calomata, Jorge BarrosvelazquezAbstract:Abstract Three combinations of two natural organic acids, citric acid (CA) and lactic acid (LA), in the form of novel flake icing systems were evaluated for the preservation of European hake ( Merluccius merluccius ), one of the most commercialised gadoid fish species in Europe. The flake icing systems were prepared with fresh water and 0.075%/0.050% (C-75 batch), 0.125%/0.050% (C-125 batch) and 0.175%/0.050% (C-175 batch) CA/LA, respectively. Aerobic mesophiles, psychrotrophs, Proteolytic Bacteria, anaerobes, EnteroBacteriaceae, trimethylamine, lipid hydrolysis, primary, secondary and tertiary lipid oxidation events, and pH levels were evaluated in hake muscle in all batches during 13 d of chilled storage and the results were compared with sensory analyses. Significantly ( p p p
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improved microbial and sensory quality of clams venerupis rhomboideus oysters ostrea edulis and mussels mytilus galloprovincialis by refrigeration in a slurry ice packaging system
2012Co-Authors: Minia Sanjuas Rey, Santiago P. Aubourg, Jose M Miranda, Jorge BarrosvelazquezAbstract:Summary The aim of this work was to evaluate a slurry ice (SI) packaging system on three bivalve species: clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis). Comparative analyses were performed on specimens caught in autumn and spring and compared to batches stored in conventional flake ice. Microbiological analysis of autumn specimens stored in SI showed significantly (P < 0.05) reduced numbers of mesophiles and psychrotrophs in all three species, as well as fewer EnteroBacteriaceae in clams and oysters. Spring specimens also exhibited significantly (P < 0.05) lower microbial loads, with SI storage significantly (P < 0.05) improving the control of mesophiles, psychrotrophs and Proteolytic Bacteria in clams and oysters. Sensory analysis correlated well with microbial analyses, with a significantly (P < 0.05) better quality in terms of odour, taste, juiciness, appearance and shelf life. The SI packaging system evaluated in this work proved to be a valuable method for maintaining quality of these bivalve species.
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effects of storage in slurry ice on the microbial chemical and sensory quality and on the shelf life of farmed turbot psetta maxima
2006Co-Authors: Oscar Rodríguez, Jorge Barrosvelazquez, Carmen Pineiro, Jose Manuel Gallardo, Santiago P. AubourgAbstract:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and Proteolytic Bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
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enhanced shelf life of chilled european hake merluccius merluccius stored in slurry ice as determined by sensory analysis and assessment of microbiological activity
2004Co-Authors: Oscar Rodríguez, Santiago P. Aubourg, Vanesa Losada, Jorge BarrosvelazquezAbstract:Abstract Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole European hake (Merluccius merluccius), a gadoid fish species of remarkable commercial interest, and this method was compared with a control batch stored for 19 days in traditional flake ice. The results obtained in the sensory analysis indicated a significant extension of shelf-life – from 5 days (flake ice batch) to 12 days (slurry ice batch) – in the latter batch, mainly deriving from a better maintenance of both external and fresh odour, the appearance of the gills and consistency. The slurry ice batch exhibited a significantly lower increase in pH as compared to the flake ice batch, this indicating a better control of the former over alkalinising microflora. Thus, significantly lower counts of total aerobes and Proteolytic Bacteria were also attained in hake muscle stored in slurry ice, microbial numbers reaching average differences of ≈1 log unit before 12 days of storage and above 2 or 3 log units, respectively, when this period was extended up to 19 days. The formation of total volatile base-nitrogen and trimethylamine were also significantly lower in the slurry ice batch after 12 days of storage. According to the parameters assessed, storage of European hake in slurry ice extends the shelf-life of this species and allows a better maintenance of sensory and microbiological quality.
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Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)
2003Co-Authors: Oscar Rodríguez, Jorge Barros-velázquez, A. Ojea, C. Piñeiro, Santiago P. AubourgAbstract:Sensory and quantitative microbiological analyses were performed in farmed turbot (Psetta maxima) during iced storage. Sensory analyses revealed a shelf life of 19 d for farmed turbot. The production of total volatile base nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) was low and reached levels close to 40 mg TVB-N/ 100 g muscle and 3.5 mg /TMA-N/100 g muscle, even after 40 d of refrigerated storage. The pH value of turbot muscle increased from an initial value of 6.3 to close to 7.0 after 29 d of iced storage. Microbial growth was slow in iced turbot: total aerobic counts reached levels below 7 log colony forming units/g units even after 40 d of storage. Lactic acid Bacteria—mainly Lactobacillus delbrueckii subsp. delbrueckii and Lactococcus lactis subsp. lactis strains—were predominant among the Proteolytic strains isolated from iced turbot. Proteolytic strains of L. lactis subsp. lactis, Brochothrix thermosphacta, Plesiomonas shigelloides, Proteus vulgaris, and Pantoea species were also isolated from temperature-abused turbot, such Proteolytic strains being predominant with respect to nonpro-teolytic microorganisms, suggesting a preferential role of such Proteolytic Bacteria in the spoilage of turbot. The slow Bacterial growth, together with the relative predominance of lactic acid Bacteria over Gram-negative microorganisms, may be related to the extraordinary maintenance of the quality and extended shelf life of farmed turbot.
Jorge Barrosvelazquez - One of the best experts on this subject based on the ideXlab platform.
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extension of the shelf life of chilled hake merluccius merluccius by a novel icing medium containing natural organic acids
2013Co-Authors: Bibiana Garciasoto, Santiago P. Aubourg, Pilar Calomata, Jorge BarrosvelazquezAbstract:Abstract Three combinations of two natural organic acids, citric acid (CA) and lactic acid (LA), in the form of novel flake icing systems were evaluated for the preservation of European hake ( Merluccius merluccius ), one of the most commercialised gadoid fish species in Europe. The flake icing systems were prepared with fresh water and 0.075%/0.050% (C-75 batch), 0.125%/0.050% (C-125 batch) and 0.175%/0.050% (C-175 batch) CA/LA, respectively. Aerobic mesophiles, psychrotrophs, Proteolytic Bacteria, anaerobes, EnteroBacteriaceae, trimethylamine, lipid hydrolysis, primary, secondary and tertiary lipid oxidation events, and pH levels were evaluated in hake muscle in all batches during 13 d of chilled storage and the results were compared with sensory analyses. Significantly ( p p p
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improved microbial and sensory quality of clams venerupis rhomboideus oysters ostrea edulis and mussels mytilus galloprovincialis by refrigeration in a slurry ice packaging system
2012Co-Authors: Minia Sanjuas Rey, Santiago P. Aubourg, Jose M Miranda, Jorge BarrosvelazquezAbstract:Summary The aim of this work was to evaluate a slurry ice (SI) packaging system on three bivalve species: clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis). Comparative analyses were performed on specimens caught in autumn and spring and compared to batches stored in conventional flake ice. Microbiological analysis of autumn specimens stored in SI showed significantly (P < 0.05) reduced numbers of mesophiles and psychrotrophs in all three species, as well as fewer EnteroBacteriaceae in clams and oysters. Spring specimens also exhibited significantly (P < 0.05) lower microbial loads, with SI storage significantly (P < 0.05) improving the control of mesophiles, psychrotrophs and Proteolytic Bacteria in clams and oysters. Sensory analysis correlated well with microbial analyses, with a significantly (P < 0.05) better quality in terms of odour, taste, juiciness, appearance and shelf life. The SI packaging system evaluated in this work proved to be a valuable method for maintaining quality of these bivalve species.
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effects of storage in slurry ice on the microbial chemical and sensory quality and on the shelf life of farmed turbot psetta maxima
2006Co-Authors: Oscar Rodríguez, Jorge Barrosvelazquez, Carmen Pineiro, Jose Manuel Gallardo, Santiago P. AubourgAbstract:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and Proteolytic Bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
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enhanced shelf life of chilled european hake merluccius merluccius stored in slurry ice as determined by sensory analysis and assessment of microbiological activity
2004Co-Authors: Oscar Rodríguez, Santiago P. Aubourg, Vanesa Losada, Jorge BarrosvelazquezAbstract:Abstract Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole European hake (Merluccius merluccius), a gadoid fish species of remarkable commercial interest, and this method was compared with a control batch stored for 19 days in traditional flake ice. The results obtained in the sensory analysis indicated a significant extension of shelf-life – from 5 days (flake ice batch) to 12 days (slurry ice batch) – in the latter batch, mainly deriving from a better maintenance of both external and fresh odour, the appearance of the gills and consistency. The slurry ice batch exhibited a significantly lower increase in pH as compared to the flake ice batch, this indicating a better control of the former over alkalinising microflora. Thus, significantly lower counts of total aerobes and Proteolytic Bacteria were also attained in hake muscle stored in slurry ice, microbial numbers reaching average differences of ≈1 log unit before 12 days of storage and above 2 or 3 log units, respectively, when this period was extended up to 19 days. The formation of total volatile base-nitrogen and trimethylamine were also significantly lower in the slurry ice batch after 12 days of storage. According to the parameters assessed, storage of European hake in slurry ice extends the shelf-life of this species and allows a better maintenance of sensory and microbiological quality.
Oscar Rodríguez - One of the best experts on this subject based on the ideXlab platform.
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effects of storage in slurry ice on the microbial chemical and sensory quality and on the shelf life of farmed turbot psetta maxima
2006Co-Authors: Oscar Rodríguez, Jorge Barrosvelazquez, Carmen Pineiro, Jose Manuel Gallardo, Santiago P. AubourgAbstract:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and Proteolytic Bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
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enhanced shelf life of chilled european hake merluccius merluccius stored in slurry ice as determined by sensory analysis and assessment of microbiological activity
2004Co-Authors: Oscar Rodríguez, Santiago P. Aubourg, Vanesa Losada, Jorge BarrosvelazquezAbstract:Abstract Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole European hake (Merluccius merluccius), a gadoid fish species of remarkable commercial interest, and this method was compared with a control batch stored for 19 days in traditional flake ice. The results obtained in the sensory analysis indicated a significant extension of shelf-life – from 5 days (flake ice batch) to 12 days (slurry ice batch) – in the latter batch, mainly deriving from a better maintenance of both external and fresh odour, the appearance of the gills and consistency. The slurry ice batch exhibited a significantly lower increase in pH as compared to the flake ice batch, this indicating a better control of the former over alkalinising microflora. Thus, significantly lower counts of total aerobes and Proteolytic Bacteria were also attained in hake muscle stored in slurry ice, microbial numbers reaching average differences of ≈1 log unit before 12 days of storage and above 2 or 3 log units, respectively, when this period was extended up to 19 days. The formation of total volatile base-nitrogen and trimethylamine were also significantly lower in the slurry ice batch after 12 days of storage. According to the parameters assessed, storage of European hake in slurry ice extends the shelf-life of this species and allows a better maintenance of sensory and microbiological quality.
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Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)
2003Co-Authors: Oscar Rodríguez, Jorge Barros-velázquez, A. Ojea, C. Piñeiro, Santiago P. AubourgAbstract:Sensory and quantitative microbiological analyses were performed in farmed turbot (Psetta maxima) during iced storage. Sensory analyses revealed a shelf life of 19 d for farmed turbot. The production of total volatile base nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) was low and reached levels close to 40 mg TVB-N/ 100 g muscle and 3.5 mg /TMA-N/100 g muscle, even after 40 d of refrigerated storage. The pH value of turbot muscle increased from an initial value of 6.3 to close to 7.0 after 29 d of iced storage. Microbial growth was slow in iced turbot: total aerobic counts reached levels below 7 log colony forming units/g units even after 40 d of storage. Lactic acid Bacteria—mainly Lactobacillus delbrueckii subsp. delbrueckii and Lactococcus lactis subsp. lactis strains—were predominant among the Proteolytic strains isolated from iced turbot. Proteolytic strains of L. lactis subsp. lactis, Brochothrix thermosphacta, Plesiomonas shigelloides, Proteus vulgaris, and Pantoea species were also isolated from temperature-abused turbot, such Proteolytic strains being predominant with respect to nonpro-teolytic microorganisms, suggesting a preferential role of such Proteolytic Bacteria in the spoilage of turbot. The slow Bacterial growth, together with the relative predominance of lactic acid Bacteria over Gram-negative microorganisms, may be related to the extraordinary maintenance of the quality and extended shelf life of farmed turbot.
Graeme T. Attwood - One of the best experts on this subject based on the ideXlab platform.
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lotus corniculatus condensed tannins decrease in vivo populations of Proteolytic Bacteria and affect nitrogen metabolism in the rumen of sheep
2002Co-Authors: B R Min, Graeme T. Attwood, K. Reilly, W Sun, J. S. Peters, T. N. Barry, Warren C. McnabbAbstract:Condensed tannins in forage legumes improve the nutrition of sheep by reducing ruminal degradation of plant protein and increasing crude protein flow to the intestine. However, the effects of condensed tannins in forage legumes on rumen Bacterial populations in vivo are poorly understood. The aim of this study was to investigate the specific effects of condensed tannins from Lotus corniculatus on four Proteolytic rumen Bacteria in sheep during and after transition from a ryegrass (Lolium perenne)-white clover (Trifolium repens) diet (i.e., low condensed tannins) to a Lotus corniculatus diet (i.e., higher condensed tannins). The Bacterial populations were quantified using a competitive polymerase chain reaction. Lotus corniculatus was fed with or without ruminal infusions of polyethylene glycol (PEG), which binds to and inactivates condensed tannins, enabling the effect of condensed tannins on Bacterial populations to be examined. When sheep fed on ryegrass-white clover, populations of Clostridium proteoclasticum B316T, Butyrivibrio fibrisolvens C211a, Eubacterium sp. C12b, and Streptococcus bovis B315 were 1.5 x 10(8), 1.1 x 10(6), 4.6 x 10(8), and 7.1 x 10(6) mL(-1), respectively. When the diet was changed to Lotus corniculatus, the average populations (after 8-120 h) of C. proteoclasticum, B. fibrisolvens, Eubacterium sp., and S. bovis decreased (P < 0.001) to 2.4 x 10(7), 1.1 x 10(5), 1.1 x 10(8), and 2.5 x 10(5) mL(-1), respectively. When PEG was infused into the rumen of sheep fed Lotus corniculatus, the populations of C. proteoclasticum, B. fibrisolvens, Eubacterium sp., and S. bovis were higher (P < 0.01-0.001) than in sheep fed Lotus corniculatus without the PEG infusion, with average populations (after 8-120 h) of 4.9 x 10(7), 3.8 x 10(5), 1.9 x 10(8), and 1.0 x 10(6), respectively. Sheep fed the Lotus corniculatus diet had lower rumen proteinase activity, ammonia, and soluble nitrogen (P < 0.05-0.001) than sheep that were fed Lotus corniculatus plus PEG. The Lotus corniculatus diet reduced rumen nitrogen digestibility (P < 0.05) and ammonia pool size and increased the flow of undegraded feed nitrogen to the abomasum. The nitrogen intake, rumen non-ammonia nitrogen pool size, rumen microbial non-ammonia nitrogen pool size, and abomasal microbial non-ammonia nitrogen fluxes were similar both in sheep fed only Lotus corniculatus and in sheep fed Lotus corniculatus plus PEG, but nonmicrobial non-ammonia nitrogen flux to the abomasum was higher (P < 0.01) for the sheep fed only Lotus corniculatus. Although condensed tannins in Lotus corniculatus reduced the populations of some Proteolytic Bacteria, total ruminal microbial protein and microbial protein outflow to the abomasum were unchanged, suggesting a species-specific effect of condensed tannins on Bacteria in the rumen.
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lotus corniculatus condensed tannins decrease in vivo populations of Proteolytic Bacteria and affect nitrogen metabolism in the rumen of sheep
2002Co-Authors: B R Min, Graeme T. Attwood, W Sun, J. S. Peters, T. N. Barry, Kerri Reilly, Warren C. McnabbAbstract:Condensed tannins in forage legumes improve the nutrition of sheep by reducing ruminal degradation of plant protein and increasing crude protein flow to the intestine. However, the effects of conde...
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design and use of 16s ribosomal dna directed primers in competitive pcrs to enumerate Proteolytic Bacteria in the rumen
2002Co-Authors: Kerri Reilly, V R Carruthers, Graeme T. AttwoodAbstract:Competitive Polymerase Chain Reaction primers were designed for Streptococcus, B. fibrisolvens, P. bryantii, Eubacterium sp., Prevotella, and a universal primer for the euBacteria. DNA was extracted from rumen contents collected from eight dairy cows fed four diets: adequate nitrogen, adequate nitrogen plus carbohydrate, low nitrogen, and low nitrogen plus carbohydrate. B. fibrisolvens was significantly higher on the adequate nitrogen plus carbohydrate and the low nitrogen plus carbohydrate diets compared with the other diets, while P. bryantii was significantly higher on the low nitrogen plus carbohydrate diet compared with the adequate nitrogen diet. The population of Eubacterium sp. was significantly lower on both the adequate nitrogen plus carbohydrate and low nitrogen plus carbohydrate diets. Streptococcus populations were significantly lower on the low nitrogen plus carbohydrate diet compared with all three other diets, whereas there were no significant differences in populations of Prevotella or total euBacteria on any of the diets.
Rosyida Ismi Barroroh - One of the best experts on this subject based on the ideXlab platform.
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ISOLASI DAN SELEKSI BAKTERI ASAM LAKTAT PENGHASIL PROTEASE DARI KOTORAN LUWAK (Paradoxurus hermaphroditus)
2014Co-Authors: Rosyida Ismi Barroroh, Prof. Ir. Irfan Dwidja Prijambada M.eng.Abstract:The scarcity of luwak (Paradoxurus hermaphroditus) and the limited capacity of digestive system has resulted in the limited production of luwak coffee. One of alternative system for luwak coffee production is employing an in vitro fermentation to mimic the natural fermentation system within the digestive system of luwak. A study has been carried out isolate microorganisms which may involve in natural fermentation of luwak coffee. The study was focused on obtaining lactic acid and Proteolytic Bacteria. The isolation was carried out by using Nutrient Agar and MRS agar followed by selection using CaCO 3 -enriched MRS agar and skim milk. The result of this study showed that 36 isolates out of total 93 isolates demonstrated the acid production and Proteolytic ability. Fifteen isolates out of 36 isolates produce lactic acid homofermentatively and produced protease. Similarity analysis by using RFLP-PCR resulted in 4 groups of Bacteria. The first group that includes Bacteria with 100% similarity were: KLLAB.0
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isolasi dan seleksi bakteri asam laktat penghasil protease dari kotoran luwak paradoxurus hermaphroditus
2014Co-Authors: Rosyida Ismi Barroroh, Eng Prof Ir Irfan Dwidja M PrijambadaAbstract:Semakin langkanya binatang luwak (Paradoxurus hermaphroditus) dan minimnya kapasitas pencernaan luwak mengakibatkan produksi kopi luwak yang terbatas. Salah satu alternatif untuk memproduksi kopi luwak adalah dengan memanfaatkan fermentasi in vitro yang meniru proses fermentasi yang terjadi secara natural di dalam organ pencernaan luwak. Oleh karena itu penting dilakukan isolasi mikroba yang berperan dalam fermentasi pada proses produksi kopi luwak secara natural tersebut. Pada penelitian ini isolasi dan seleksi mikroba dikhususkan pada bakteri asam laktat penghasil protease. Proses isolasi bakteri dilakukan dengan menggunakan medium umum Nutrient Agar dan MRS agar dan proses seleksi bakteri menggunakan medium skim milk agar dan MRS agar yang diperkaya dengan CaCO3. Hasil penelitian menunjukan bahwa 36 isolat dari 93 isolat bakteri yang telah terisolasi memiliki kemampuan menghasilkan asam dan protease. Sejumlah 15 isolat bakteri dari 36 isolat tersebut yang mampu menghasilkan asam laktat secara homofermentatif dan mengasilkan protease. Hasil uji similaritas bakteri dengan metode RFLP-PCR menunjukkan bahwa terdapat empat kelompok bakteri. Isolat bakteri yang termasuk dalam kelompok pertama dengan nilai similaritas 100% adalah KLLAB.04; 18; 36; 38; 46; 51; KLB.05; 30; 31; 37, dan 38. Kelompok kedua, ketiga dan keempat secara berturut-turut memiliki nilai similaritas 91%, 74% dan 65% dengan masing-masing kelompok hanya terdapat satu isolat yaitu isolat KLLAB.24, KLB.32 dan KLB.40. The scarcity of luwak (Paradoxurus hermaphroditus) and the limited capacity of digestive system has resulted in the limited production of luwak coffee. One of alternative system for luwak coffee production is employing an in vitro fermentation to mimic the natural fermentation system within the digestive system of luwak. A study has been carried out isolate microorganisms which may involve in natural fermentation of luwak coffee. The study was focused on obtaining lactic acid and Proteolytic Bacteria. The isolation was carried out by using Nutrient Agar and MRS agar followed by selection using CaCO 3 -enriched MRS agar and skim milk. The result of this study showed that 36 isolates out of total 93 isolates demonstrated the acid production and Proteolytic ability. Fifteen isolates out of 36 isolates produce lactic acid homofermentatively and produced protease. Similarity analysis by using RFLP-PCR resulted in 4 groups of Bacteria. The first group that includes Bacteria with 100% similarity were: KLLAB.04; 18; 36; 38; 46; 51; KLB.05; 30; 31; 37, and 38. The second, third and fourth groups had similary index of 91%, 74%, 65%, with only one member, i.e: KLLAB.24, KLB.32 and KLB.40, respectively.
