Selection of Potential Cashew Apple Yeast Starters from the Foro Sub-Prefecture in Northern Côte d'Ivoire

Soumahoro Souleymane^1, , Kouame Maimouna Liliane¹, Anon Attoh Hyacinthe¹, Yeo Sibirina Abdoulaye¹, Toure Abdoulaye², Sessou Philippe³ and Soro Yadé René⁴

¹Laboratory of Biochemistry, Microbiology and Valorization of Agricutural Resources, Agropastoral Management Institute, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire

²Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire

³Laboratory for Applied Biology Research, Polytechnic School of Abomey-Calavi, Cotonou, Benin

⁴Laboratory of Biotechnology, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire

Cite this paper:
Soumahoro Souleymane, Kouame Maimouna Liliane, Anon Attoh Hyacinthe, Yeo Sibirina Abdoulaye, Toure Abdoulaye, Sessou Philippe and Soro Yadé René. Selection of Potential Cashew Apple Yeast Starters from the Foro Sub-Prefecture in Northern Côte d'Ivoire. Journal of Food and Nutrition Research. 2024; 12(11):502-507. doi: 10.12691/jfnr-12-11-5

Abstract

The aim of this study was to add value to cashew apples from northern Côte d'Ivoire. Yeasts were isolated from cashew apples and screened to select potential starters. Following screening, the best strains underwent biochemical identification by MALDI TOF mass spectrometry to determine the species involved. The results enabled us to select three (3) strains with the best properties compared with the other strains tested. These three strains belong to the Saccharomyces cerevisiae species, according to their MALDI-TOF MS profiles. These highly interesting technological properties point to the potential use of these three strains as starters in biotechnological applications.

Keywords:
cashew apple Saccharomyces cerevisiae Screening starter yeast

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