Figure 3. Effect of pH on the growth of yeast isolates with high fermentation capacity

From

Selection of Indigenous Yeast Starters from Kent Mango Waste in the City of Korhogo (Côte d’Ivoire)

Souleymane Soumahoro, Maimouna Liliane Kouame, Noka Lahissa Bakayoko, Sekou Coulibaly, Abdoulaye Toure, Yadé René Soro

American Journal of Food Science and Technology. 2026, 14(1), 13-18 doi:10.12691/ajfst-14-1-2