, Kouame Maimouna Liliane1, Anon Attoh Hyacinthe1, Yeo Sibirina Abdoulaye1, Toure Abdoulaye2, Sessou Philippe3, Soro Yadé René41Laboratory of Biochemistry, Microbiology and Valorization of Agricutural Resources, Agropastoral Management Institute, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire
2Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire
3Laboratory for Applied Biology Research, Polytechnic School of Abomey-Calavi, Cotonou, Benin
4Laboratory of Biotechnology, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire
The aim of this study was to add value to cashew apples from northern Côte d'Ivoire. Yeasts were isolated from cashew apples and screened to select potential starters. Following screening, the best strains underwent biochemical identification by MALDI TOF mass spectrometry to determine the species involved. The results enabled us to select three (3) strains with the best properties compared with the other strains tested. These three strains belong to the Saccharomyces cerevisiae species, according to their MALDI-TOF MS profiles. These highly interesting technological properties point to the potential use of these three strains as starters in biotechnological applications.
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