Gut microbiome fermentation chemistry

45:04>> It's wild, meaning that there's coffee plantations there, but then there's wild civets that go and eat some of the berries and you can collect the droppings. >> Yep. And what they wanted to figure out was what what actually is going on here chemically. Okay. Is there anything going on or is it just placebo? Okay. So first thing what they did was they actually you know what you can do with coffee is you can roast it and when you roast it you get this thing called a myard reaction which generates that final aroma and taste profile. They wanted to look at the coffee bean before the roast, right? Cuz you you don't want anything that is volatile or >> anything that requires some kind of

45:45heat. You want to look at the raw naked chemical composition, right, before you treat it to to that heat. And so that's exactly what they did. Um [clears throat] they figured out that there's in the civic gut there's there's a bioreactor. There's just like we have gut bacteria, the civets have gut bacteria. And we're pretty sure that um gluconobacttor which is highly abundant in the civot gut that's linked to some kind of fermentation. It metabolizes like sulfur containing amino amino acids. It metabolizes hydrogen sulfide. So that could be some kind of chemistry that's leading to this unique taste >> that happens in the civet. Right. >> Mhm. One thing that they did notice was that the beans that came out of the gut

46:28of the civet