The fungi associated with the spoilage of pineapple fruits in Abidjan market were studied. Spoilt and healthy pineapple fruits were used in the study with potatoes dextrose agar as the culture medium while the pour plate technique was employed in the fungal isolation. Restriction digestion analysis of the ITS products was tested as a simple method to identify isolates of filamentous fungi on pineapple fruits. Endonucleases SduI, HinfI, HhaI, NlaIII, HaeIII, RsaI were used. The studied 10 species generated different composite profiles. Different fungal strains responsible for the spoilage were isolated from various markets in Abidjan and identified by this method. Aspergillus was the genus the most frequently isolated, while the genus Penicillium was absent. Aspergillus aculeatus was the most isolated species of Aspergillus. The Candida sp., Rhizopus oryzae and Geotrichum candidum were also isolated. To the best of our knowledge, is the first report of the presence of Neurospora tetrasperma on pineapple. This technique is a rapid and reliable method appropriate for routine identification of fungi. This can be used to screen large numbers of isolates from various environments in a short time. This is the first exhaustive study of fungal diversity at species level in pineapple fruits.
The aim of this work was to identify acetic acid bacteria expressing technological characteristics for further use in vinegar production in tropical countries. It was focused on isolation and identification of thermotolerant acetic acid bacteria strains from Elaeis guineensis wine of Côte d'Ivoire (Ivorian palm wine). A screening was performed to find out strains with high vinegar production, tolerant against high ethanol, acid and sugar concentrations as well as tolerating high production temperatures. Among 104 isolated strains, 5 were selected for their growth ability, acetification capacity (acetic acid production higher than 30 g/l) and suroxydation at 37°C. Tolerance against 6% acetic acid and 9% ethanol was observed. Osmotolerance study showed tolerance against 5% and 10% glucose giving 100% and 50% relative growth, respectively. Resistance against desiccation showed survival rate of 50% at 37°C after 5 h treatment and 10% after 20 h treatment. The best aeration rate in flasks for acetification was 70%. Polyphasic identification study based on biochemical, physiological and molecular characterization showed that the 5 isolates were all Acetobacter pasteurianus. Owing to their potentialities, these strains may be used as starters in vinegar production after conducting preservation studies.
The Seed of Beilschmiedia mannii (Lauraceae) is a traditional vegetable, non-timber forest product (NTFP) much consumed by some populations of the forest regions in Ivory Coast. It is rich in essential nutrients (carbohydrates, protein, fat) and minerals (Ca, K, Mg, Fe) which are important nutritional supplements to the diet often starchy (Plantain Foutou, yam Foutou, cassava Foutou, Placali, etc.) of these populations. The aim of this study is to contribute to the promotion of foodstuff non wood forest products with this simple traditional method of preparing this little-known vegetable rich in protein (5.9 % - 7.16 % d. m)
<p>Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (<em>Acetobacter and Gluconobacter</em>) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two <em>Acetobacter</em> <em>pasteurianus</em> strains (S3 and S32). These species were isolated from palm (<em>Elaeis guineensis</em>) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried up and semi-continuous acetous fermentation was performed to increase acid production. Concentrated bananas (<em>Musa ssp.</em>) juice (11°Brix) was fermented using <em>Saccharomyces cerevisae</em> within 7 days, yielding 6.4% alcohol. After fermentation, 60 and 58 g/L acetic acid were produced in vinegars obtained using S3 and S32 stains respectively in 34 days and 5 flow cycles. Malic and acetic acids were the most substantial acids produced in alcoholic juice with 5 631.473 and 2 833.055 mg/L respectively. Among the eight organic acids responsible for vinegars total acidity, acetic acid was major compound with 23 459.416 and 21 268.407 mg/L for S3 and S32 strains respectively. Alcohol and acetic acid fermentation efficiency were 90.9% and 85.39 - 87.63% respectively. All the results above showed that S3 and S32 strains revealed great potentialities for successful industrial vinegar production from overripe banana.</p>
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