Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties

Safiatou Traore; Tidiane Kamagate; Abdoulaye Toure; Armel Fabrice Zoro; Bazoumana Fofana; Lessoy Yves Thierry Zoue

doi:doi:10.11648/j.ijmb.20261101.11

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Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties

Safiatou Traore

, Tidiane Kamagate

, Abdoulaye Toure^*

, Armel Fabrice Zoro

, Bazoumana Fofana

, Lessoy Yves Thierry Zoue

Published in International Journal of Microbiology and Biotechnology (Volume 11, Issue 1)

Received: 9 January 2026 Accepted: 23 January 2026 Published: 4 February 2026

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Abstract

Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’Ivoire) through isolation of fermentative microorganisms from their pulps. After ripening, fermentative microorganisms (lactic acid bacteria and yeasts) were enumerated and characterized every three days over a nine-day period using specific culture media and standard microbiological techniques. Enumeration results revealed presence of lactic acid bacteria exclusively in Brooks variety, with microbial loads increasing up to day 6 (from 4.96 to 7.66 log CFU/g) before becoming undetectable from day 9 onwards. In contrast, yeasts were observed only in Kent variety, with a decrease in counts from day 0 to day 3 (from 4.97 to 3.57 log CFU/g), followed by complete disappearance by day 6. Furthermore, the characterization of the isolated fermentative microorganisms yielded a total of 45 lactic acid bacteria isolates and 30 yeast isolates from the pulps of Brooks and Kent mangoes, respectively. Characterization of lactic acid bacteria revealed 36 coccobacilli, 5 cocci, and 4 bacilli. Yeast isolates exhibited an oval morphology, with unipolar and multipolar budding observed as modes of reproduction. This study demonstrates that mango sorting rejects of Kent and Brooks varieties constitute a valuable source of fermentative microorganisms, including lactic acid bacteria and yeasts. The diversity and dynamics of these microorganisms during spontaneous fermentation highlight their potential for biotechnological applications, particularly in development of starter cultures. The isolation and characterization of these microorganisms provide a scientific basis for the valorization of mango sorting rejects, thereby contributing to the reduction of post-harvest.

Published in	International Journal of Microbiology and Biotechnology (Volume 11, Issue 1)
DOI	10.11648/j.ijmb.20261101.11
Page(s)	1-8
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Mangoes, Sorting Rejects, Yeasts, Lactic Acid Bacteria

References

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Traore, S., Kamagate, T., Toure, A., Zoro, A. F., Fofana, B., et al. (2026). Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties. International Journal of Microbiology and Biotechnology, 11(1), 1-8. https://doi.org/10.11648/j.ijmb.20261101.11

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ACS Style

Traore, S.; Kamagate, T.; Toure, A.; Zoro, A. F.; Fofana, B., et al. Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties. Int. J. Microbiol. Biotechnol. 2026, 11(1), 1-8. doi: 10.11648/j.ijmb.20261101.11

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AMA Style

Traore S, Kamagate T, Toure A, Zoro AF, Fofana B, et al. Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties. Int J Microbiol Biotechnol. 2026;11(1):1-8. doi: 10.11648/j.ijmb.20261101.11

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@article{10.11648/j.ijmb.20261101.11,
  author = {Safiatou Traore and Tidiane Kamagate and Abdoulaye Toure and Armel Fabrice Zoro and Bazoumana Fofana and Lessoy Yves Thierry Zoue},
  title = {Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {11},
  number = {1},
  pages = {1-8},
  doi = {10.11648/j.ijmb.20261101.11},
  url = {https://doi.org/10.11648/j.ijmb.20261101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20261101.11},
  abstract = {Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’Ivoire) through isolation of fermentative microorganisms from their pulps. After ripening, fermentative microorganisms (lactic acid bacteria and yeasts) were enumerated and characterized every three days over a nine-day period using specific culture media and standard microbiological techniques. Enumeration results revealed presence of lactic acid bacteria exclusively in Brooks variety, with microbial loads increasing up to day 6 (from 4.96 to 7.66 log CFU/g) before becoming undetectable from day 9 onwards. In contrast, yeasts were observed only in Kent variety, with a decrease in counts from day 0 to day 3 (from 4.97 to 3.57 log CFU/g), followed by complete disappearance by day 6. Furthermore, the characterization of the isolated fermentative microorganisms yielded a total of 45 lactic acid bacteria isolates and 30 yeast isolates from the pulps of Brooks and Kent mangoes, respectively. Characterization of lactic acid bacteria revealed 36 coccobacilli, 5 cocci, and 4 bacilli. Yeast isolates exhibited an oval morphology, with unipolar and multipolar budding observed as modes of reproduction. This study demonstrates that mango sorting rejects of Kent and Brooks varieties constitute a valuable source of fermentative microorganisms, including lactic acid bacteria and yeasts. The diversity and dynamics of these microorganisms during spontaneous fermentation highlight their potential for biotechnological applications, particularly in development of starter cultures. The isolation and characterization of these microorganisms provide a scientific basis for the valorization of mango sorting rejects, thereby contributing to the reduction of post-harvest.},
 year = {2026}
}

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TY  - JOUR
T1  - Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties
AU  - Safiatou Traore
AU  - Tidiane Kamagate
AU  - Abdoulaye Toure
AU  - Armel Fabrice Zoro
AU  - Bazoumana Fofana
AU  - Lessoy Yves Thierry Zoue
Y1  - 2026/02/04
PY  - 2026
N1  - https://doi.org/10.11648/j.ijmb.20261101.11
DO  - 10.11648/j.ijmb.20261101.11
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 1
EP  - 8
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20261101.11
AB  - Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’Ivoire) through isolation of fermentative microorganisms from their pulps. After ripening, fermentative microorganisms (lactic acid bacteria and yeasts) were enumerated and characterized every three days over a nine-day period using specific culture media and standard microbiological techniques. Enumeration results revealed presence of lactic acid bacteria exclusively in Brooks variety, with microbial loads increasing up to day 6 (from 4.96 to 7.66 log CFU/g) before becoming undetectable from day 9 onwards. In contrast, yeasts were observed only in Kent variety, with a decrease in counts from day 0 to day 3 (from 4.97 to 3.57 log CFU/g), followed by complete disappearance by day 6. Furthermore, the characterization of the isolated fermentative microorganisms yielded a total of 45 lactic acid bacteria isolates and 30 yeast isolates from the pulps of Brooks and Kent mangoes, respectively. Characterization of lactic acid bacteria revealed 36 coccobacilli, 5 cocci, and 4 bacilli. Yeast isolates exhibited an oval morphology, with unipolar and multipolar budding observed as modes of reproduction. This study demonstrates that mango sorting rejects of Kent and Brooks varieties constitute a valuable source of fermentative microorganisms, including lactic acid bacteria and yeasts. The diversity and dynamics of these microorganisms during spontaneous fermentation highlight their potential for biotechnological applications, particularly in development of starter cultures. The isolation and characterization of these microorganisms provide a scientific basis for the valorization of mango sorting rejects, thereby contributing to the reduction of post-harvest.
VL  - 11
IS  - 1
ER  -

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Author Information

Safiatou Traore

Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire

http://orcid.org/0009-0008-1972-0979
Tidiane Kamagate

Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire

http://orcid.org/0009-0002-4041-8260
Abdoulaye Toure

Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire;Laboratory Biochimistry and Pharmacodynamy, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire

Contact Email

http://orcid.org/0000-0001-7963-3297
Armel Fabrice Zoro

Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire;Laboratory of Biotechnology, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire

http://orcid.org/0000-0001-9636-7074
Bazoumana Fofana

Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire

http://orcid.org/0009-0009-9534-9013
Lessoy Yves Thierry Zoue

Laboratory of Biotechnology, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire

http://orcid.org/0000-0002-0247-255X

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Traore, S., Kamagate, T., Toure, A., Zoro, A. F., Fofana, B., et al. (2026). Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties. International Journal of Microbiology and Biotechnology, 11(1), 1-8. https://doi.org/10.11648/j.ijmb.20261101.11

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ACS Style

Traore, S.; Kamagate, T.; Toure, A.; Zoro, A. F.; Fofana, B., et al. Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties. Int. J. Microbiol. Biotechnol. 2026, 11(1), 1-8. doi: 10.11648/j.ijmb.20261101.11

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AMA Style

Traore S, Kamagate T, Toure A, Zoro AF, Fofana B, et al. Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties. Int J Microbiol Biotechnol. 2026;11(1):1-8. doi: 10.11648/j.ijmb.20261101.11

Copy | Download

@article{10.11648/j.ijmb.20261101.11,
  author = {Safiatou Traore and Tidiane Kamagate and Abdoulaye Toure and Armel Fabrice Zoro and Bazoumana Fofana and Lessoy Yves Thierry Zoue},
  title = {Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {11},
  number = {1},
  pages = {1-8},
  doi = {10.11648/j.ijmb.20261101.11},
  url = {https://doi.org/10.11648/j.ijmb.20261101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20261101.11},
  abstract = {Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’Ivoire) through isolation of fermentative microorganisms from their pulps. After ripening, fermentative microorganisms (lactic acid bacteria and yeasts) were enumerated and characterized every three days over a nine-day period using specific culture media and standard microbiological techniques. Enumeration results revealed presence of lactic acid bacteria exclusively in Brooks variety, with microbial loads increasing up to day 6 (from 4.96 to 7.66 log CFU/g) before becoming undetectable from day 9 onwards. In contrast, yeasts were observed only in Kent variety, with a decrease in counts from day 0 to day 3 (from 4.97 to 3.57 log CFU/g), followed by complete disappearance by day 6. Furthermore, the characterization of the isolated fermentative microorganisms yielded a total of 45 lactic acid bacteria isolates and 30 yeast isolates from the pulps of Brooks and Kent mangoes, respectively. Characterization of lactic acid bacteria revealed 36 coccobacilli, 5 cocci, and 4 bacilli. Yeast isolates exhibited an oval morphology, with unipolar and multipolar budding observed as modes of reproduction. This study demonstrates that mango sorting rejects of Kent and Brooks varieties constitute a valuable source of fermentative microorganisms, including lactic acid bacteria and yeasts. The diversity and dynamics of these microorganisms during spontaneous fermentation highlight their potential for biotechnological applications, particularly in development of starter cultures. The isolation and characterization of these microorganisms provide a scientific basis for the valorization of mango sorting rejects, thereby contributing to the reduction of post-harvest.},
 year = {2026}
}

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TY  - JOUR
T1  - Isolation and Characterization of Yeasts and Lactic Acid Bacteria from Spontaneously Fermenting Pulp of Sorting Rejects of Kent and Brooks Mango Varieties
AU  - Safiatou Traore
AU  - Tidiane Kamagate
AU  - Abdoulaye Toure
AU  - Armel Fabrice Zoro
AU  - Bazoumana Fofana
AU  - Lessoy Yves Thierry Zoue
Y1  - 2026/02/04
PY  - 2026
N1  - https://doi.org/10.11648/j.ijmb.20261101.11
DO  - 10.11648/j.ijmb.20261101.11
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 1
EP  - 8
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20261101.11
AB  - Kent and Brooks mango varieties are of major nutritional and economic importance to local populations. However, these fruits are highly susceptible to fermentation, leading to significant post-harvest losses. The objective of this study was to valorize sorting rejects of these mango varieties collected from two processing units in Korhogo (Côte d’Ivoire) through isolation of fermentative microorganisms from their pulps. After ripening, fermentative microorganisms (lactic acid bacteria and yeasts) were enumerated and characterized every three days over a nine-day period using specific culture media and standard microbiological techniques. Enumeration results revealed presence of lactic acid bacteria exclusively in Brooks variety, with microbial loads increasing up to day 6 (from 4.96 to 7.66 log CFU/g) before becoming undetectable from day 9 onwards. In contrast, yeasts were observed only in Kent variety, with a decrease in counts from day 0 to day 3 (from 4.97 to 3.57 log CFU/g), followed by complete disappearance by day 6. Furthermore, the characterization of the isolated fermentative microorganisms yielded a total of 45 lactic acid bacteria isolates and 30 yeast isolates from the pulps of Brooks and Kent mangoes, respectively. Characterization of lactic acid bacteria revealed 36 coccobacilli, 5 cocci, and 4 bacilli. Yeast isolates exhibited an oval morphology, with unipolar and multipolar budding observed as modes of reproduction. This study demonstrates that mango sorting rejects of Kent and Brooks varieties constitute a valuable source of fermentative microorganisms, including lactic acid bacteria and yeasts. The diversity and dynamics of these microorganisms during spontaneous fermentation highlight their potential for biotechnological applications, particularly in development of starter cultures. The isolation and characterization of these microorganisms provide a scientific basis for the valorization of mango sorting rejects, thereby contributing to the reduction of post-harvest.
VL  - 11
IS  - 1
ER  -

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