@article{ajmr20261422,
author={{Dezay, YORO Thierry and Constant, ATTCHELOUWA Kouadio and Mahoua, OUATTARA Gn¨¦n¨¦pari Odjo and Detto, KARAMOKO and SIKA, Andr¨¦e Emmanuelle and Nazaire, KOUASSI koffi II},
title={Microbial Diversity and Molecular Identification of <i>Bacillus</i> Species and Yeasts Isolated from Traditional Honey Beer from Nangakaha (Korhogo, C?te D'ivoire)},
journal={American Journal of Microbiological Research},
volume={14},
number={2},
pages={28--35},
year={2026},
url={https://pubs.sciepub.com/ajmr/14/2/2},
issn={2328-4137},
abstract={Traditional honey beer is an artisanal fermented beverage widely consumed in several regions of Africa, and its organoleptic characteristics result from the activity of a complex microbial community. The aim of this study was to evaluate the microbial diversity and to molecularly identify the <i>Bacillus</i> species and yeasts associated with the fermentation of traditional honey beer produced in Nangakaha, in the Korhogo Department, C?te d'Ivoire. Fifteen samples were collected and analyzed at different stages of fermentation (0, 24, 48, and 72 h). Microbial loads were determined by plate counting on selective culture media, while the phenotypic identification of the isolates was based on their morphological and biochemical characteristics. Molecular identification was performed by amplification of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) region for yeasts, followed by amplicon sequencing. The results showed a progressive increase in microbial populations up to 48 h of fermentation, followed by a decline at 72 h. The highest microbial loads reached 6.06 ¡À 0.17 log CFU/mL for <i>Bacillus</i> sp. and 7.25 ¡À 0.22 log CFU/mL for yeasts. Molecular analysis identified <i>Bacillus cereus</i> and <i>Bacillus</i> sp. among the bacterial isolates, and <i>Candida tropicalis</i> and <i>Pichia kudriavzevii</i> among the yeasts. The predominance of yeasts throughout the fermentation process highlights their major role in the biotransformation of fermentable sugars. This study contributes to the understanding of the microbial biodiversity of traditional fermented beverages in C?te d'Ivoire and provides valuable information that could be used to improve fermentation processes and to select suitable starter cultures.},
doi={10.12691/ajmr-14-2-2}
publisher={Science and Education Publishing}
}