eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2026-01-29 14 1 13 18 10.12691/ajfst-14-1-2 AJFST20261412 article Souleymane Soumahoro 1 Maimouna Liliane Kouame 1 Noka Lahissa Bakayoko Lahissabakayoko9@gmail.com 2 3 Sekou Coulibaly 3 Abdoulaye Toure 4 Yad¨¦ Ren¨¦ Soro 5 Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly Universit¨¦, Korhogo, C?te d'Ivoire, Korhogo BP 1328 Nangui ABROGOUA University, Food Biotechnology and Microbiology Laboratory, 02 BP 801, Abidjan 02, C?te d¡¯Ivoire Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, C?te d'Ivoire, Korhogo BP 1328 Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources (LBAVBR), Faculty of Biosciences, Felix Houphou?t-Boigny University, Abidjan, C?te d'Ivoire, 22 BP 582 Abidjan 22 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 CO? 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. https://pubs.sciepub.com/ajfst/14/1/2/ajfst-14-1-2.pdf Korhogo selection starters yeasts mango