@article{ajfst20261412,
author={{Soumahoro, Souleymane and Kouame, Maimouna Liliane and Bakayoko, Noka Lahissa and Coulibaly, Sekou and Toure, Abdoulaye and Soro, Yad¨¦ Ren¨¦},
title={Selection of Indigenous Yeast Starters from Kent Mango Waste in the City of Korhogo (C?te d¡¯Ivoire)},
journal={American Journal of Food Science and Technology},
volume={14},
number={1},
pages={13--18},
year={2026},
url={https://pubs.sciepub.com/ajfst/14/1/2},
issn={2333-4835},
abstract={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.},
doi={10.12691/ajfst-14-1-2}
publisher={Science and Education Publishing}
}