Screening of Potential Yeast Starters from Cola cordifolia Fruit Pulp

Soumahoro Souleymane^1, , Kouame Maimouna Liliane¹, Samagaci Lamine^{2, 3}, Soro Yade Rene^{1, 2} and Marc Lemaire³

¹Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory Coast.

²Laboratory of Biotechnology, Training and Research Unit of Biosciences Faculty, Felix Houphouët Boigny University, P.O. Box 582 Abidjan 22, Ivory Coast.

³Univ Lyon, Université Lyon 1, INSA de Lyon, CNRS, UMR5240 Microbiologie, Adaptation et Pathogénie, équipe Génétique Moléculaire des Levures, 10 rue Raphaël Dubois, F-69622 Villeurbanne, France.

Cite this paper:
Soumahoro Souleymane, Kouame Maimouna Liliane, Samagaci Lamine, Soro Yade Rene and Marc Lemaire. Screening of Potential Yeast Starters from Cola cordifolia Fruit Pulp. American Journal of Food and Nutrition. 2024; 12(5):127-133. doi: 10.12691/ajfn-12-5-1

Abstract

The aim of this study is to add value to Cola cordifolia fruit from northern Côte d'Ivoire. Owing to its high carbohydrate content, Cola cordifolia could be a suitable substrate for research into fermentative flora for food industry. In this way, yeasts were isolated from Cola cordifolia pulp and screened for potential starters. Following screening, the best strains were identified using a molecular technique to determine the species involved. The results were used to select five (5) strains showing the best growth compared with the other strains tested. These strains belong to the Candida parapsilosis, Hanseniaspora uvarum and Pichia manshurica species. These strains could thus be used as potential starters in biotechnological applications. Cola cordifolia would be crucial to the development of yeast culture collections useful for controlled fermentations.

Keywords:
characterization Cola cordifolia selection starter yeast

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	FIRCA (2016). Présentation des filières fruitières. La filière du Progrès n°13 du 1er trimestre, Côte-d’Ivoire, 46 pages.
[2]	Ayed L., M’hir S. and Hamdi M. (2020). Aspects microbiologiques, biochimiques et fonctionnels des boissons fermentées de légumes et de fruits. Journal de la chimie, 20 (2): 1-12.
[3]	Samagaci, L., Ouattara, H. G., Goualié, B. G. and Niamke, S. L. (2014). Growth capacity of yeasts potential starter strains under cocoa fermentation stress conditions in Ivory Coast. Emirates Journal of Food and Agriculture, 26(10), 861-870.
[4]	Sidari, R., Ženišová, K., Tobolková, B., Belajová, E., Cabicarová, T., Buˇcková., M., Puškárová, A., Planý, M., Kuchta, T and Pangallo, D. (2021). Wine yeasts selection : Laboratory characterization and protocol review, Microorganisms, 9(11), 1-27.
[5]	Dung N. T. P and Phong. X.H. (2013). Screening thermo- and ethanol tolerant bacteria for ethanol fermentation. American Journal of Microbiological Research, 1(2), 25-31.
[6]	Pongracz G., Weiser H. and Matzinger D. (1971). Tocopherols- Antioxydant. Fat Science Technology, 97(3), 90-104.
[7]	Dung N. T. P., Pornthap T. and Huynh X. P. (2012). Screening useful isolated yeasts for ethanol fermentation at high temperature. International Journal of Applied Science et Technology, 2 (4): 65-71.
[8]	Bautista-Gallego, J., Rodríguez-Gómez, F., Barrio, E., Querol, A., Garrido-Fernandez, A. and Arroyo-López, F.N. (2011). Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. International Journal of Food Microbiology, 147(2), 89–96.
[9]	Lemaresquier, H., Gainvors, A., Lequart, C., Charlemagne, B., Frézier, V. and Belarbi, A. (1995). Sélection de levures oenologiques á activité clarifiante. Revue Francaise d'œnologie 154, 23–29.
[10]	Capece, A., Pietrafesa, R., Siesto, G., Romaniello, R., Condelli, N. and Romano, P. (2019). Selected indigenous Saccharomyces Cerevisiae strains as profitable strategy to preserve typical traits of Primitivo wine. Fermentation, 5(4), 1-17.
[11]	Esteve-Zarzoso, B., Belloch, C., Uruburu, F. and Querol, A. (1999). Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology.49(1), 329–337.
[12]	Hallinan, C.P., Saul, D.J. and Jiranek, V. (1999). Differential utilisation of sulfur compounds for H2S liberation by nitrogen-starved wine yeasts. Australian Journal of Grape and Wine Research, 5(3), 82–90.
[13]	Mendes-Ferreira, A., Mendes-Faia, A. and Leão, C. (2002). Survey of Hydrogen Sulphide Production by Wine Yeasts. Journal of Food Protection, 65(6), 1033–1037.
[14]	Comitini, F., Gobbi, M., Domizio, P., Romani, C., Lencioni, L., Mannazzu, I. and Ciani, M. (2011). Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiology, 28(5), 873–882.
[15]	Hoffman C. S. (2001). Preparation of Yeast DNA. Current Protocols in Molecular Biology. 39, 1–13.
[16]	Hamdouche Y., Guehi T., Durand N., Kedjebo K. B., Montet D. and Meile J. C. (2015). Dynamics of microbial ecology during cocoa fermentation and drying towards the identification of molecular markers. Food Control, 48, 117-122,
[17]	Tokindrainy A. J. C. (2015). Isolement et identification des levures du fruit du bibacier de la region vakinankaratra. Memoire de master pour l’obtention de diplôme d’étude approfondie en sciences de la vie. Université d’Antanariovo, Madagascar, P.42.
[18]	Guiraud J.P. (1998). Microbiologie alimentaire. Dunod, Paris, P.696.
[19]	Holzapfel W. H. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. International journal of Food Microbiology, 75 (3): 197-212.
[20]	Koffi O., Samagaci L., Goualie B. and Niamke S. (2018). Screening of potential yeast starters with high ethanol production for a small-scale cocoa fermentation in Ivory Coast. Food and Environment Safety, 7 (2): 113 – 130.
[21]	Lambrechts, M.G. and Pretorius, I.S. (2000). Yeast and its importance to wine aroma-A review. South African Journal of Enology and Viticulture, 21(1), 97–129.
[22]	OIV. (2010). International Code of Oenological Practices; Office Internationale de la Vigne et du Vin : Paris, France.
[23]	Bisson, L.F., Karpel, J.E., Ramakrishnan, V. and Joseph, L. (2007). Functional genomics of wine yeast Saccharomyces cerevisiae. Advances in Food and Nutrition Research 53, 65–121.
[24]	Mestre Furlani, M.V., Maturano, J.P., Combina, M., Mercado, L.A., Toro, M.E. and Vazquez, F. (2017). Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wines with reduced ethanol content. FEMS Yeast Research, 17(2), 1–10.
[25]	Barbosa, C., Lage, P., Esteves, M., Chambel, L., Mendes-Faia, A. and Mendes-Ferreira, A. (2018). Molecular and phenotypic characterization of Metschnikowia pulcherrima strains from Douro wine region. Fermentation, 4(1), 1-19.
[26]	Garavaglia, J., de Cassia de Souza Schneider, R., Camargo Mendes, S.D., Welke, J.E., Alcaraz-Zini, C., Bastos Caramão, E. and Valente, P. (2015). Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production. Microbiological Research, 173, 59–65.
[27]	Leveau J. Y. et Bouix M. (1993). Microbiologie industrielle. Les micro-organismes d’intérêt industriel. Edition Lavoisier TEC et DOC, Paris (France), 612 pages.
[28]	Fleet, G.H. (2003). Yeast interactions and wine flavour. International Journal of Food Microbiology, 86(1-2), 11–22
[29]	Ženišová, K.; Cabicarová, T.; Sidari, R.; Kolek, E.; Pangallo, D.; Szemes, T.; Kuchta, T. (2021). Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine. Journal of Food and Nutrition Research, 60(1), 87–91.