eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2024-09-28 12 5 127 133 10.12691/ajfn-12-5-1 AJFN20241251 article Soumahoro Souleymane souleysoum@yahoo.fr 1 Kouame Maimouna Liliane 1 Samagaci Lamine 2 3 Soro Yade Rene 3 3 Marc Lemaire 3 Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory Coast. Laboratory of Biotechnology, Training and Research Unit of Biosciences Faculty, Felix Houphou?t Boigny University, P.O. Box 582 Abidjan 22, Ivory Coast. 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. https://pubs.sciepub.com/ajfn/12/5/1/ajfn-12-5-1.pdf characterization Cola cordifolia selection starter yeast