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.
American Journal of Food and Nutrition.
2024,
Vol. 12 No. 5, 127-133
DOI: 10.12691/ajfn-12-5-1
Copyright © 2024 Science and Education PublishingCite this paper: Soumahoro Souleymane, Kouame Maimouna Liliane, Samagaci Lamine, Soro Yade Rene, 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.
Correspondence to: Soumahoro Souleymane, Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory Coast.. Email:
souleysoum@yahoo.frAbstract
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.
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