PRESERVATION OF FRUITS AND VEGETABLES FROM COTE DIVOIRE THROUGH LACTOFERMENTATION

This study aims to enhance the value of local fruits and vegetables through lactofermentation. Four compositions were tested: tomato, tomato + garlic, salad, and salad + garlic, fermented at 32 °C for 21 days. The parameters analyzed included pH, lactic acidity, total sugars, vitamin C, pathogenic flora, and lactobacilli.The results showed a decrease in pH, from 5.7 at the start of fermentation to 3.9 after 21 days. Meanwhile, vitamin C content increased significantly, reaching 74.12 mg/l compared to the initial 18.34 mg/l. However, total sugar levels decreased in all compositions. No pathogenic microorganisms, such as Salmonella or E. coli, were detected.Lactobacilli concentrations increased substantially. For tomato and tomato + garlic, levels rose from 2.82±0.04 CFU/g (Log10) to 7.00±0.04 CFU/g and 7.27±0.04 CFU/g, respectively. For salad and salad + garlic, concentrations increased from 3.2±0.05 CFU/g to 7.12±0.04 CFU/g and 6.94±0.04 CFU/g, respectively.In conclusion, lactofermentation enhances the nutritional quality of vegetables while inhibiting pathogens, offering an effective method for their preservation and valorization.