Physico-Chemical Analysis and Isolation of Yeasts from Wild Fruits Cola cordifolia in the North of Côte d'Ivoire: Selection of Potential Starters
Souleymame SOUMAHORO
Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly University, Korhogo, Korhogo, BP 1328, Côte d’Ivoire.
Maimouna L. KOUAME
Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, Agropastoral Management Institute, Peleforo Gon Coulibaly University, Korhogo, Korhogo, BP 1328, Côte d’Ivoire.
Wilfried K. YAO *
Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan 22, Côte d’Ivoire.
Abdoulaye TOURE
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Faculty of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, Korhogo, BP 1328, Côte d’Ivoire.
Yadé R. SORO
Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan 22, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Valorization of the wild fruit Cola cordifolia through physico-chemical analysis and yeasts isolation.
Study Design: Original research.
Place and Duration of Study: This study was carried out at the Laboratory of biochemistry, microbiology and valorization of agroresources of the agropastoral management institute at the Peleforo Gon Coulibaly University between January and June 2024.
Methodology: Cola cordifolia fruits were collected from farmers plantations in the town of Korhogo to be investigated. For this purpose, physico-chemical parameters were determined. Microbiological analyses were also carried out. This paper consisted in isolation and identification yeasts from the pulp of Cola cordifolia, testing their fermentative capacity, and then subjecting isolates with a high fermentative capacity to the influence of various parameters such as glucose and ethanol.
Results: Physico-chemical analysis revealed that the fruit had an acid pH (5.74±0.08) with a high moisture content, a vitamin C content of 6.40±1.65 mg/100g and a high brix degree (25±0 °B). In addition, microbiological analyses enabled us to select five (5) isolates with the best growth rates compared with the other isolates tested. Therefore, these isolates could be used as potential starters for biotechnological applications.
Conclusion: Cola cordifolia fruits would be interest in the development of yeasts culture collections useful for controlled fermentations.
Keywords: Cola cordifolia, yeasts, characterization, selection, starters