African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12514

Full Length Research Paper

Oenological characteristics and screening of some yeasts isolated from date and tiger nut must from the Sudano-Sahelian Zone of Cameroon

Youguitcha Oben
  • Youguitcha Oben
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Junior Lawrence Mundéné-Timothée
  • Junior Lawrence Mundéné-Timothée
  • Laboratory of Process Engineering, Advanced Teacher’s Training College for Technical Education, University of Douala, Douala, Cameroon.
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Nguikwie Sylvie Kwanga
  • Nguikwie Sylvie Kwanga
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Joel Styve Tcheugoue
  • Joel Styve Tcheugoue
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Takam Noubou Daina
  • Takam Noubou Daina
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Fobasso Roméo Tagnikeu
  • Fobasso Roméo Tagnikeu
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Bella Josiane
  • Bella Josiane
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Angelin Yanick Kuissie
  • Angelin Yanick Kuissie
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Loick Pradel Kojom Foko
  • Loick Pradel Kojom Foko
  • Animal Organism Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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Marie Frederic Tavea
  • Marie Frederic Tavea
  • Biochemistry Laboratory, Faculty of Science, University of Douala, Douala, Cameroon.
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  •  Received: 07 April 2025
  •  Accepted: 04 June 2025
  •  Published: 31 July 2025

Abstract

Date and tiger nut, two sugar-rich forest species native to the Sudano-Sahelian zone of Cameroon, hold potential for wine production due to their pleasant flavors. This study evaluated the oenological properties of yeasts isolated from these substrates, following the methods established by the International Organisation of Vine and Wine (OIV). The OIV screened 40 yeast isolates from each substrate for ethanol production, resistance to ethanol, sulfur dioxide (SO2), and copper, as well as growth dynamics in liquid medium and fermentation kinetics at varying temperatures and pH levels. Seven date isolates (D1, D4, D7, D20, D26, D35, D40) and four tiger nut isolates (S4, S9, S32, S38) produced more than 4% (v/v) ethanol, with D26 (Kodamaea ohmeri) and S32 (Candida guillermondii) demonstrating superior ethanol resistance. Both isolates exhibited flocculation and resistance to SO2 (<60 ppm) and copper (<150 ppm for D26; <100 ppm for S32). Optimal fermentation conditions were found to be 20°C at pH 4.5 for K. ohmeri and pH 5 for C. guillermondii, with robust CO2 production. These non-Saccharomyces yeasts show promise as starter cultures for date and tiger nut wines, contributing to regional microbial biodiversity and sustainable winemaking practices.

 

Key words: Date, tiger nut, yeasts, oenological characteristics, Sudano-Sahelian zone, Cameroon.

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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