Technological Characterization of Acetic Bacteria Derived from the Pulp of Mango of Kent Variety in the City of Korhogo

Acetic bacteria are of great interest to the biotechnology industry for their ability to oxidize ethanol into acetic acid leading to vinegar production. The aim of this study was to characterize and select potential starters of acetic bacteria strains from the pulp of the Kent variety mango. This study was conducted in the laboratory of Peleforo Gon Coulibaly University in Korhogo, with a view to recovering mango waste from processing and export plants. First, the physico-chemical parameters of the pulp of the Kent mango were determined. Then, microbiological analyses were carried out to isolate and identify the acetic bacteria of the Kent variety mango. In addition, the capacity of acidification in solid medium of these acetic bacteria was determined. Afterwards, they were subjected to stress and finally they were put in a liquid medium to test their ability to produce acetic acid. The results of physico-chemical parameters revealed that the pH of mango is acidic with a high moisture content, a high vitamin C content and a soluble dry extract of 14°B content. Then, microbiological analyses allowed to isolate thirty (30) strains of acetic bacteria belonging to the genus Gluconobacter and Acetobacter. Five (5) of the thirty (30) strains showed high acidifying power and three (3) had better growths compared to the different tests with acetic acid productions between 1.40 and 5.60 mg/ml. These three (3) isolates, BAK 20, BAK 22 and BAK 24 are the potential starters and could be used for vinegar production.