1Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly Université, Korhogo, Côte d'Ivoire, Korhogo BP 1328
2Nangui ABROGOUA University, Food Biotechnology and Microbiology Laboratory, 02 BP 801, Abidjan 02, Côte d’Ivoire
3Pasteur Institute of Côte d'Ivoire, Antibiotics, Natural Substances, and Antimicrobial Resistance Surveillance Unit, 01 BP 490 Abidjan 01, Côte d’Ivoire
4Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, Côte d'Ivoire, Korhogo BP 1328
5Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources (LBAVBR), Faculty of Biosciences, Felix Houphouët-Boigny University, Abidjan, Côte d'Ivoire, 22 BP 582 Abidjan 22
American Journal of Food Science and Technology.
2026,
Vol. 14 No. 1, 13-18
DOI: 10.12691/ajfst-14-1-2
Copyright © 2026 Science and Education PublishingCite this paper: Souleymane Soumahoro, Maimouna Liliane Kouame, Noka Lahissa Bakayoko, Sekou Coulibaly, Abdoulaye Toure, Yadé René Soro. Selection of Indigenous Yeast Starters from Kent Mango Waste in the City of Korhogo (Côte d’Ivoire).
American Journal of Food Science and Technology. 2026; 14(1):13-18. doi: 10.12691/ajfst-14-1-2.
Correspondence to: Noka Lahissa Bakayoko, Nangui ABROGOUA University, Food Biotechnology and Microbiology Laboratory, 02 BP 801, Abidjan 02, Côte d’Ivoire. Email:
Lahissabakayoko9@gmail.comAbstract
This study was conducted in the municipality of Korhogo (Ivory Coast) and aims to promote mango, a highly perishable fruit. To do this, yeast was first isolated from the pulp of Kent mangoes and then identified, after which its fermentation capacity was evaluated. Finally, biochemical properties such as catalase, protease, and acetic acid production tests were performed. Isolates that showed strong fermentation capacity were subjected to temperature and pH influence tests. At the end of all these analyses, twenty-one isolates of various yeasts, with regular and irregular contours, were isolated. Of these isolates, 17 showed strong fermentation capacity, with a CO₂ volume greater than 4 cm³. Of these seven isolates, three, namely YK3, YK18, and YK20, exhibited the best biochemical properties and good resistance to stress factors. These three isolates could therefore be used as potential starters in biotechnological applications to standardize and control certain fermentation processes.
Keywords