Journal of Advances in Biology & Biotechnology

The decline in purity of sugarcane juice used for the production of sucrose leads to huge losses in food processing chains. However, this sugar is much consumed by the population. Knowledge of the degradation origin of sucrose in the process of transformation is therefore necessary. It was more precisely a matter of assessing the quality of four sugarcane (Saccharum officinarum) juice of different varieties (R 570, R 590, Co 997 and SP 711406) by determining their physicochemical parameters and by highlighting the presence of Saccharomyces cerevisiae and invertase activity produced. These analyses were conducted in the Agrovalorization laboratory of the UFR Agroforesterie; University Jean Lorougnon Guédé, between November 2018 and February 2019. Thus, all juices are acidic (pH 5.05 ± 0.13) with average dry matter and sugar contents of 16.70 ± 1.04 and 59.03 ± 5.02, respectively, with favorable conditions for yeasts proliferation. In addition, S. cerevisiae was found in three juices (R 590, Co 997 and SP 711406) with a specific invertase activity of 0.42 10^-2 IU / mg protein. This activity would be the basis of the degradation of sucrose in crude sugarcane juice. On the other hand, the juice resulting from the variety R 570 contained germ deprived of invertase activity (1.57 10^-5 IU / mg of proteins). Its use would be a good source of crude materials for optimizing sugar production.