Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

• Main Authors: Wahauwouélé Hermann Coulibaly, Koffi Maïzan Jean-Paul Bouatenin, Alfred K. Kouamé, Fatoumata Camara, Youan Charles Tra Bi, Djegba Marie Toka, Sery Joel, Marlène Cot, Koffi Marcellin Djè
• Format: Article
• Language: English
• Published: Elsevier 2020-03-01
• Series: Scientific African
• Online Access: http://www.sciencedirect.com/science/article/pii/S2468227619307872

The aim of this study was to assess the fermentation performances of non-Saccharomyces yeast strains (Hanseniaspora jacobsenii, Candida ethanolica) isolated and identified from palmyra wine produced in Ivory Coast and used as starter cultures in the fermentation of mango juice. Mango juice fermented with H. jacobsenii pure culture yielded higher acidification of juice with pH 4.96 ± 00 and titratable acidity 0.45 ± 0.03% than juices fermented with C. ethanolica pure culture and mixed culture (H. jacobsenii + C. ethanolica).The organic acids content of the fermented juices were 46.73 ± 7.83, 50.59 ± 6.99 and 54.66 ± 7.73 g/L respectively for H. jacobsenii, C. ethanolica and mixed culture fermented juices. The mixed culture fermented juice had the lowest sugar content (155.91 g/L) while the H. jacobsenii strain fermented juice had the highest total sugar of 581.94 g/L. Mango juice fermented with H. jacobsenii had the lowest ethanol content 1.2 ± 0.08% v/v and the juice fermented with mixed culture produced the highest level of ethanol rate with 3.06 ± 0.04% v/v. During fermentation, the microbial growth was highest with the mixed culture where final cell concentration was 11.04 ± 2.4 log (CFU/mL). H. jacobsenii strain seemed best suited for fermented mango juice as, this strain produced the low ethanol content and yielded higher acifidification in comparison to C. ethanolica strain and mixed culture. Keywords: H. jacobsenii, C. ethanolica, Mixed culture, Non-Saccharomyces, Fermented mango juice