Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Cote d'Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

Raffia wine is a traditional alcoholic beverage produced in several African countries where it plays a significant role in traditional customs and population diet. Alcoholic fermentation of this beverage is ensured by a complex natural yeast flora which plays a decisive role in the quality of the final product. This present study aims to evaluate the distribution and the diversity of the yeast strains isolated in raffia wine from four sampling areas (Abengourou, Alepe, Grand-Lahou and Adzope) in Cote d'Ivoire. Based on the D1/D2 domain of the LSU rDNA sequence analysis, nine species belonging to six genera were distinguished. With a percentage of 69.5 % out of 171 yeast isolates, Saccharomyces cerevisiae was the predominant species in the raffia wine, followed by Kodamaea ohmeri (20.4 %). The other species isolated were Candida haemulonii (4.1 %), Candida phangngensis (1.8 %), Pichia kudriavzevii (1.2 %), Hanseniaspora jakobsenii (1.2 %), Candida silvae (0.6 %), Hanseniaspora guilliermondii (0.6 %) and Meyerozyma caribbica (0.6 %). The molecular characterization of S. cerevisiae isolates at the strain level using the PCR-interdelta method revealed the presence of 21 profiles (named I to XXI) within 115 isolates. Only four profiles (I, III, V and XI) were shared by the four areas under study. Phenotypic characterization of K. ohmeri strains showed two subgroups for sugar fermentation and no diversity for the nitrogen compound assimilations and the growth at different temperatures

Biochemical and microbial characterization of cassava inocula from the three main <em>attieke</em> production zones in Côte d'Ivoire

International audienceAttieke is one of the few products whose fermentation is not spontaneous but involves the use of an inoculum. In Cote d'Ivoire, country of ^ attieke origin, as various traditional inocula are used for attieke production, the present study on inocula from the three main attieke producers ethnic groups (Adjoukrou, Alladjan and Ebrie) was performed to establish a scientific database of characteristics of these inocula, in order to highlight the way in which these inocula could contribute to set the diversity in quality of attieke produced and sold in Cote d'Ivoire. Thus, the biochemical and microbial characteristics of 54 traditional ^ inocula were monitored and lactic acid bacteria involved in the fermentation were investigated using morphological, biochemical as well as molecular approaches to identify the predominant species. Results showed that traditional cassava inocula used to produce the 3 main types of attieke in Cote d'Ivoire differ ^ quantitatively and qualitatively in their biochemical and microbial composition. Representative lactic acid bacteria (LAB) were grouped into 4 clusters included 5 species: Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus fermentum and Weissella cibaria. Inocula from Adjoukrou group were dominated by Leuconostoc mesenteroides and Pediococcus acidilactici, while L. fermentum was preponderant in inocula from Alladjan group and L. plantarum in those from Ebrie group. Weissella cibaria was specific to inocula from Ebrie group. The dominating LAB strains can be potential starter cultures for cassava fermentation during the production of each type of attieke

Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire

In order to assess the genetic diversity and population structure of indigenous S. cerevisiae from Cote d'Ivoire, a total of 170 strains were isolated from four traditional alcoholic beverages through nine regions. Microsatellite analysis performed at 12 loci revealed that strains of palm oil and raffia wine were genetically related, unlike those of tchapalo and ron wine which formed two s from palm oil wine and raffia wine were clearly inbred. In comparison with the European, North American, Asian and others West African populations, Ivorian population was well defined, although most of these strains were admixed. Among these strains, only isolates from raffia wine appeared to have alleles in common to all populations