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

Abstract

Advances in Animal and Veterinary Sciences IntrOductIOnL actic acid bacteria (LAB) are Gram-positive bacteria without cytochromes that have a rod or round shape, non-sporing, facultatively anaerobic, cannot reduce nitrates, negative-oxidation, negative-catalase, where lactic acid fermentation is the primary metabolism (Temmerman et al., 2004; Bintsis, 2018).Lactic acid bacteria are commonly used in the food and non-food industries due to their ability to generate a variety of enzymes.In the food industry, lactic acid bacteria are widely used to produce various fermentation products (Rhee et al., 2011).In addition, lactic acid bacteria also play a role in increasing the aroma and taste of food products, for example in coffee (Pereira et al., 2020) and yogurt making (Chen et al., 2017).Lactic acid bacteria groups are found in many fermented products (Vasiljevic and Shah, 2008).In addition, the lac-research

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