Exploring the Fermentation Potential of Indigenous Yeasts from Amelie Mango Waste of Côte d’Ivoire: Technological and Functional Property

Abstract

Mango plays an important role in the economic development of production areas. Mango trees are cultivated in many subtropical and tropical countries, including Côte d'Ivoire. This study aimed to valorize the waste from the 'Amélie' variety mango. To do so, yeasts were isolated from the mango pulp and screened to select potential starters. Thus, microbiological analyses made it possible to isolate and identify twenty-six (26) yeast isolates grouped into 2 based on colony and cell morphology. Among the 26 (twenty-six) strains, 19.23% had strong catalase activity; 23.07% had medium activity, and 57.69% had weak activity. The majority of isolates (61.53%) did not produce acetic acid, while a minority (38.46%) did. Only 19.23% of the isolates are capable of producing proteases, and 7 have high fermentative power. These isolates showed different behaviors depending on the variation of the culture medium's pH and the incubation temperature. Moreover, mangoes of the Amelie variety in a state of rot contain yeast isolates of interest for biotechnological applications, particularly for the production of alcoholic beverages such as wine, etc.