Exploring the Fermentation Potential of Indigenous Yeasts from Amelie Mango Waste of Côte d’Ivoire: Technological and Functional Property
Lamine Samagaci *
UFR Bioscience, Laboratory of Biotechnology, Agriculture and Valorisation of Biological Resources, Félix Houphouët Boigny University, BP V34, Abidjan 01, Côte d’Ivoire.
Souleymane Soumahoro
Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly Université, Korhogo, Korhogo BP 1328, Côte d'Ivoire.
Maimouna Liliane Kouame
Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly Université, Korhogo, Korhogo BP 1328, Côte d'Ivoire.
Amenan-Kan Bénédicte Yao
Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly Université, Korhogo, Korhogo BP 1328, Côte d'Ivoire.
Abdoulaye Toure
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, Korhogo BP 1328, Côte d'Ivoire.
Yadé René Soro
UFR Bioscience, Laboratory of Biotechnology, Agriculture and Valorisation of Biological Resources, Félix Houphouët Boigny University, BP V34, Abidjan 01, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Mango plays an important role in the economic development of production areas. Mango trees are cultivated in many subtropical and tropical countries, including Côte d'Ivoire. This study aimed to valorize the waste from the 'Amélie' variety mango. To do so, yeasts were isolated from the mango pulp and screened to select potential starters. Thus, microbiological analyses made it possible to isolate and identify twenty-six (26) yeast isolates grouped into 2 based on colony and cell morphology. Among the 26 (twenty-six) strains, 19.23% had strong catalase activity; 23.07% had medium activity, and 57.69% had weak activity. The majority of isolates (61.53%) did not produce acetic acid, while a minority (38.46%) did. Only 19.23% of the isolates are capable of producing proteases, and 7 have high fermentative power. These isolates showed different behaviors depending on the variation of the culture medium's pH and the incubation temperature. Moreover, mangoes of the Amelie variety in a state of rot contain yeast isolates of interest for biotechnological applications, particularly for the production of alcoholic beverages such as wine, etc.
Keywords: Mango variety Amelie, waste, fermentation capacity, yeast, Korhogo