Isolation and characterization of yeast isolated from civet (Paradoxorus hermaphroditus)

Civet coffee is one of the most popular coffee in the world. This coffee is fermented naturally in the digestive tract of civet (Paradoxorus hermaphroditus). The coffee fermentation is characterized by the presence of different microorganisms belonging to the groups of yeast, fungi and bacteria. The aim of this work were to isolation and characterization of yeast isolated from civet. The isolation was carried out using Sabouraud Dextrose Agar (SDA). A total of three different yeasts (YC1, YC2 and YC3) were isolated and subjected to morphology and biochemical test. The result showed that all isolates had various characteristics on carbohydrate fermentation, temperature tolerance and proteolityc activity. Two isolates (YC1 and YC2) showed good proteolityc activity. Further investigation is needed to identify and select of yeast performance on coffee fermentation.