African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast

Philippe Diakabana
  • Philippe Diakabana
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Michel Elenga
  • Michel Elenga
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Okil Derda Goma
  • Okil Derda Goma
  • Ecole Nationale Supérieure Polytechnique, Université Marien NGOUABI, Brazzaville.
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Jean Paul Latran Ossoko
  • Jean Paul Latran Ossoko
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Arnaud Wenceslas Geoffroy Tamba Sompila
  • Arnaud Wenceslas Geoffroy Tamba Sompila
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Claudia Bassoumba
  • Claudia Bassoumba
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Léa Nkounkou
  • Léa Nkounkou
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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  •  Received: 21 November 2022
  •  Accepted: 16 March 2023
  •  Published: 31 July 2023

Abstract

The aim of the study was to optimize the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast. The juice fermentation process was effected by inoculating S. cerevisiae on 0.2 g of activated yeast/liter of juice for essay E1, and on 0.5 g of activated yeast/L for essay E2. Results reveal that increasing the pH value of the process effected in the acidic zone raised the rate of the essay inoculated with 0.5 g of yeast/liter than that inoculated with 0.2 g/L yeast/liter of juice. The amounts of the soluble extract transformed and yield of the transformed soluble extract were greater (90.60%) for E1 compared to those of E2 (84.41%). The efficacy of yeast utilized in the transformed soluble extract/100 g of the mucilage juice of cacao/gram was higher for essay E1 (81.95) compared to that of essay E2 (30.54).

 

Key words: Mucilage juice of cacao, ethylic fermentation, rate of yeast, soluble extract, yield of transformation, efficacy.

Copyright © 2024 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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