Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Isolation and Characterization of Indigenous Acetobacter Strains from Cashew Apple and Their Potential Use as Vinegar Producers in Côte d’Ivoire

Yaya Anianhou Ouattara
ORCID logo ,
Doudjo Soro
,
Romain Kouakou Fossou
* ORCID logo ,
Ahou Cinthia Ines Yebouet
,
Ismael Abraham Cissé
ORCID logo ,
Marius Dogbo Akissi
,
Adolphe Zézé
,
Emmanuel Assidjo
,
Benjamin Kouassi Yao
Version 1 : Received: 20 September 2024 / Approved: 20 September 2024 / Online: 23 September 2024 (11:59:48 CEST)

How to cite: Ouattara, Y. A.; Soro, D.; Fossou, R. K.; Yebouet, A. C. I.; Cissé, I. A.; Akissi, M. D.; Zézé, A.; Assidjo, E.; Yao, B. K. Isolation and Characterization of Indigenous Acetobacter Strains from Cashew Apple and Their Potential Use as Vinegar Producers in Côte d’Ivoire. Preprints 2024, 2024091677. https://doi.org/10.20944/preprints202409.1677.v1 Ouattara, Y. A.; Soro, D.; Fossou, R. K.; Yebouet, A. C. I.; Cissé, I. A.; Akissi, M. D.; Zézé, A.; Assidjo, E.; Yao, B. K. Isolation and Characterization of Indigenous Acetobacter Strains from Cashew Apple and Their Potential Use as Vinegar Producers in Côte d’Ivoire. Preprints 2024, 2024091677. https://doi.org/10.20944/preprints202409.1677.v1

Abstract

Côte d’Ivoire has the main cashew tree culture area worldwide, but the cashew apple produced is still underutilized although its potential for industry. In the present study, the aim was to isolate and identify acetic acid bacterial strains, and to 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 (05) strains of the Acetobacter genus were isolated. Phenotypic and phylogenetic analysis revealed that four of them, namely OYA2, OYA6, OYA9, and OYA10, belong to A. tropicalis / A. senegalensis species complex with 99,7% or 100% similarity. The last strain, OYA7, match to A. syzygii (99,7%). All the isolates were resistant to 15° alcohol (v/v) 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 grows up to 40°C. They produced vinegar with yield (Yp/s , g/g) varying from 0.82 to 0.92, and acetic acid content (g/L) of 80.67 ± 2.1, 70.26 ± 0.9, 70.11 ± 1.7, 68.70 ± 1.5 and 67.22 ± 0.40 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 ability that need to be further explored for industry use purpose.

Keywords

Acetobacter; indigenous microbiome; vinegar; acetic acid; Cashew apple valorization

Subject

Biology and Life Sciences, Biology and Biotechnology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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