Kopi Luwak proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that: According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic. Few objective assessments of taste are
Cellular waste product as well as by cells called anaerobes that selectively perform anaerobic respiration even in the presence of oxygen. In anaerobic respiration, weak oxidants like sulfate and nitrate serve as oxidants in the place of oxygen. Generally, in anaerobic respiration sugars are broken down into carbon dioxide and other waste products that are dictated by the oxidant the cell uses. Whereas in aerobic respiration the oxidant is always oxygen, in anaerobic respiration it varies. Each oxidant produces a different waste product, such as nitrite, succinate, sulfide, methane, and acetate. Anaerobic respiration is correspondingly less efficient than aerobic respiration. In the absence