Research Article
Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties
Issue:
Volume 11, Issue 1, March 2026
Pages:
1-8
Received:
9 January 2026
Accepted:
23 January 2026
Published:
4 February 2026
DOI:
10.11648/j.ijmb.20261101.11
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Abstract: Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’Ivoire) through isolation of fermentative microorganisms from their pulps. After ripening, fermentative microorganisms (lactic acid bacteria and yeasts) were enumerated and characterized every three days over a nine-day period using specific culture media and standard microbiological techniques. Enumeration results revealed presence of lactic acid bacteria exclusively in Brooks variety, with microbial loads increasing up to day 6 (from 4.96 to 7.66 log CFU/g) before becoming undetectable from day 9 onwards. In contrast, yeasts were observed only in Kent variety, with a decrease in counts from day 0 to day 3 (from 4.97 to 3.57 log CFU/g), followed by complete disappearance by day 6. Furthermore, the characterization of the isolated fermentative microorganisms yielded a total of 45 lactic acid bacteria isolates and 30 yeast isolates from the pulps of Brooks and Kent mangoes, respectively. Characterization of lactic acid bacteria revealed 36 coccobacilli, 5 cocci, and 4 bacilli. Yeast isolates exhibited an oval morphology, with unipolar and multipolar budding observed as modes of reproduction. This study demonstrates that mango sorting rejects of Kent and Brooks varieties constitute a valuable source of fermentative microorganisms, including lactic acid bacteria and yeasts. The diversity and dynamics of these microorganisms during spontaneous fermentation highlight their potential for biotechnological applications, particularly in development of starter cultures. The isolation and characterization of these microorganisms provide a scientific basis for the valorization of mango sorting rejects, thereby contributing to the reduction of post-harvest.
Abstract: Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’I...
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Research Article
Characterization of Fermentative Strains Isolated from Spontaneously Fermentation of Cashew Apples (Anacardium occidentale L.)
Issue:
Volume 11, Issue 1, March 2026
Pages:
9-19
Received:
12 January 2026
Accepted:
26 January 2026
Published:
6 February 2026
DOI:
10.11648/j.ijmb.20261101.12
Downloads:
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Abstract: The cashew apple is a juicy and sweet fruit that loses its nutritional quality during the first week after falling from the cashew tree. This degradation is strongly linked to microorganisms that may present beneficial biotechnological potential. Therefore, the objective of this study is to characterize lactic acid bacteria and fermentative yeasts from cashew apples. Cashew apples collected from three localities (Tioro, Morovine, and Waraniene) in the Korhogo department (Northern Côte d’Ivoire) were washed in the laboratory, crushed, and subjected to fermentation. Samples were taken every two days over one week. Morphological studies focused on macroscopic and microscopic analyses of the strains. Physiological and biochemical tests of lactic acid bacteria and yeast isolates were all carried out in tubes. Molecular typing of these isolates was performed using the restriction enzymes DDeI or HinfI, and HaeIII. Characterization of lactic isolates revealed that all lactic acid bacteria isolated were bacillary in shape with catalase activity. They are homofermentative, mesophilic, acidophilic, and do not tolerate salinity beyond 4%. Moreover, they fermented lactose, glucose, maltose, fructose, starch, sucrose, and cellulose. They also produced exopolysaccharides. At the molecular level, all bands were observed at 1500 base pairs. Furthermore, the biochemical profile and enzymatic digestion performed with restriction enzymes identified the genus Lactobacillus, specifically Lactobacillus plantarum as the presumptive species. Characterization revealed yeasts of oval, elongated shape with lateral budding. Sediments were observed in their growth broths. They degraded urea and produced acetoin. They also fermented various sugars, except cellulose, citrate, and mannitol. All bands were observed at 500 base pairs. Biochemical tests and PCR confirmed that all isolates belonged to the genus Saccharomyces sp. Digestion with restriction enzymes (HaeIII and HinfI) divided them into two groups of Saccharomyces, of which 93.75% were Saccharomyces cerevisiae and 6.25% were Saccharomyces uvarum. The use of these presumptive species could serve in the production of cashew apple wine.
Abstract: The cashew apple is a juicy and sweet fruit that loses its nutritional quality during the first week after falling from the cashew tree. This degradation is strongly linked to microorganisms that may present beneficial biotechnological potential. Therefore, the objective of this study is to characterize lactic acid bacteria and fermentative yeasts ...
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,
Tidiane Kamagate
