Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production
Côte d’Ivoire has the largest cashew tree cultivation area in the world, but the cashew apple produced is still underutilized despite its potential for industrial use. The present study aimed to isolate and identify acetic acid bacterial strains and assess their potential use for cashew apple-based...
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2025-01-01
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| Series: | Fermentation |
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| author | Yaya Anianhou Ouattara Doudjo Soro Kouakou Romain Fossou Ahou Cinthia Ines Yebouet Ismael Abraham Cissé Dogbo Marius Akissi Adolphe Zézé Emmanuel Assidjo Kouassi Benjamin Yao |
| author_facet | Yaya Anianhou Ouattara Doudjo Soro Kouakou Romain Fossou Ahou Cinthia Ines Yebouet Ismael Abraham Cissé Dogbo Marius Akissi Adolphe Zézé Emmanuel Assidjo Kouassi Benjamin Yao |
| author_sort | Yaya Anianhou Ouattara |
| collection | DOAJ |
| description | Côte d’Ivoire has the largest cashew tree cultivation area in the world, but the cashew apple produced is still underutilized despite its potential for industrial use. The present study aimed to isolate and identify acetic acid bacterial strains and assess their potential use for cashew apple-based vinegar production. Vinegar mother from fermented juice was used to isolate acetic acid bacteria on a standard glucose-based medium. Physiological and biochemical tests followed by 16S rRNA gene analysis and phylogeny were used for isolate characterization. Moreover, their acetic acid production capacity was assessed. As results, five strains of the <i>Acetobacter</i> genus were isolated. Phenotypic and phylogenetic analysis revealed that four of them, namely OYA2, OYA6, OYA9, and OYA10, belong to the <i>A. tropicalis</i>/<i>A. senegalensis</i> species complex with 99.7% or 100% similarity. The fifth strain, OYA7, being similar (99.7%) to <i>A. syzygii</i>. All the isolates were resistant to alcohol 15% (<i>v</i>/<i>v</i>) and grew well between pH 5.0 and 6.5. Their optimal growth temperatures varied between 27 °C and 37 °C, and only isolate OYA6 grew at a temperature of up to 40 °C. They produced vinegar with a yield (Y<sub>p/s</sub>, g/g) varying from 0.82 to 0.92, and acetic acid contents (g/L) of 80.67, 70.26, 70.11, 68.70 and 67.22 were obtained with OYA6, OYA7, OYA2, OYA10, and OYA9, respectively. Thus, the isolate OYA6 appeared as the best candidate for vinegar production, owing to its superior yield and thermotolerance abilities that need to be further explored for industry use. |
| format | Article |
| id | doaj-art-f5113f11657043969b84a5db418a0ae5 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Fermentation |
| spelling | doaj-art-f5113f11657043969b84a5db418a0ae52025-01-24T13:32:09ZengMDPI AGFermentation2311-56372025-01-011113810.3390/fermentation11010038Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar ProductionYaya Anianhou Ouattara0Doudjo Soro1Kouakou Romain Fossou2Ahou Cinthia Ines Yebouet3Ismael Abraham Cissé4Dogbo Marius Akissi5Adolphe Zézé6Emmanuel Assidjo7Kouassi Benjamin Yao8Laboratoire de Nutrition et de Technologie Alimentaire (LANTA), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Transformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireLaboratoire de Nutrition et de Technologie Alimentaire (LANTA), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Transformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireLaboratoire de Microbiologie, Biotechnologie et Bio-Informatique (LaMBB), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Transformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireLaboratoire de Microbiologie, Biotechnologie et Bio-Informatique (LaMBB), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Transformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireLaboratoire Central des Biotechnologies, Centre National de Recherche Agronomique (CNRA), Unité de Phyto/Physiopathologie, Abidjan BP 1740, Côte d’IvoireLaboratoire de Biotechnologie et Microbiologie (LBMA), UFR des Sciences et Technologie des Aliments, Université Nangui Abrogoua, Abidjan BP 1740, Côte d’IvoireLaboratoire de Microbiologie, Biotechnologie et Bio-Informatique (LaMBB), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Transformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireLaboratoire de Nutrition et de Technologie Alimentaire (LANTA), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Transformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireLaboratoire des Procédés Industriels de Synthèse de l’Environnement et des Énergies Nouvelles (LAPISEN), Unité Mixte de Recherche et d’Innovation en Sciences Agronomiques et des Procédés de Tansformation, Institut National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro BP 1093, Côte d’IvoireCôte d’Ivoire has the largest cashew tree cultivation area in the world, but the cashew apple produced is still underutilized despite its potential for industrial use. The present study aimed to isolate and identify acetic acid bacterial strains and assess their potential use for cashew apple-based vinegar production. Vinegar mother from fermented juice was used to isolate acetic acid bacteria on a standard glucose-based medium. Physiological and biochemical tests followed by 16S rRNA gene analysis and phylogeny were used for isolate characterization. Moreover, their acetic acid production capacity was assessed. As results, five strains of the <i>Acetobacter</i> genus were isolated. Phenotypic and phylogenetic analysis revealed that four of them, namely OYA2, OYA6, OYA9, and OYA10, belong to the <i>A. tropicalis</i>/<i>A. senegalensis</i> species complex with 99.7% or 100% similarity. The fifth strain, OYA7, being similar (99.7%) to <i>A. syzygii</i>. All the isolates were resistant to alcohol 15% (<i>v</i>/<i>v</i>) and grew well between pH 5.0 and 6.5. Their optimal growth temperatures varied between 27 °C and 37 °C, and only isolate OYA6 grew at a temperature of up to 40 °C. They produced vinegar with a yield (Y<sub>p/s</sub>, g/g) varying from 0.82 to 0.92, and acetic acid contents (g/L) of 80.67, 70.26, 70.11, 68.70 and 67.22 were obtained with OYA6, OYA7, OYA2, OYA10, and OYA9, respectively. Thus, the isolate OYA6 appeared as the best candidate for vinegar production, owing to its superior yield and thermotolerance abilities that need to be further explored for industry use.https://www.mdpi.com/2311-5637/11/1/38<i>Acetobacter</i>indigenous microbiomevinegaracetic acidcashew apple valorization |
| spellingShingle | Yaya Anianhou Ouattara Doudjo Soro Kouakou Romain Fossou Ahou Cinthia Ines Yebouet Ismael Abraham Cissé Dogbo Marius Akissi Adolphe Zézé Emmanuel Assidjo Kouassi Benjamin Yao Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production Fermentation <i>Acetobacter</i> indigenous microbiome vinegar acetic acid cashew apple valorization |
| title | Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production |
| title_full | Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production |
| title_fullStr | Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production |
| title_full_unstemmed | Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production |
| title_short | Isolation and Characterization of Indigenous <i>Acetobacter</i> Strains from Cashew Apple and Their Potential Use in Vinegar Production |
| title_sort | isolation and characterization of indigenous i acetobacter i strains from cashew apple and their potential use in vinegar production |
| topic | <i>Acetobacter</i> indigenous microbiome vinegar acetic acid cashew apple valorization |
| url | https://www.mdpi.com/2311-5637/11/1/38 |
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