USE OF NON-SACCHAROMYCES YEAST STRAINS AS STARTER CULTURES TO ENHANCE FERMENTED MANGO JUICE PRODUCTION

Abstract The aim of this study was to assess the fermentative performances of non-Saccharomyces species (Hanseniaspora jacobsenii, Candida ethanolica) isolated and identified from palmyra wine produced in Ivory Coast and used as starter cultures in fermented mango juices production. Fermented mango juice inoculated from H. jacobsenii pure culture allowed an important acidifiation of juice with pH 4.96 ± 00 and titratable acidity 0.45 ± 0.03% than juices inoculated from 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, treatments. At the end of the fermentation, mixed culture treated juice recorded the least sugar content (155.91 g/L) whilst the H. jacobsenii strain treated juice recorded the highest total sugar of 581.94 g/L. Fermented mango juice produced from H. jacobsenii contained the most low ethanol content 1.2 ± 0.08% v/v and this inoculated by mixed culture produced the most high ethanol rate with 3.06 ± 0.04% v/v. During fermentation, the microbial dynamic was most important with mixed culture where final cell concentration was 11.04 ± 2.4 log (CFU/mL). H. jacobsenii strain seemed appropriate for fermented mango juice, this strains produced the low ethanol content and allowed an important acifidification in comparison to C. ethanolica strain and mixed culture.