BIOTECHNOLOGICAL POTENTIAL OF YEASTS ISOLATED FROM STREET HOT BEVERAGES FOR THE PRODUCTION OF BIOETHANOL FROM CASSAVA DOUGH WATER IN COTE DIVOIRE

Attieke is one of the dishes most consumed by the Ivorian population, made from fermented cassava dough. However, during this transformation, a significant amount of water, rich in nutrients, is released into the environment without further treatment, which poses numerous environmental problems. Thus, the general objective of this work is to valorize this cassava pulp water for conversion into bioethanol. Yeasts (Candida kefyr, Candida rugosa, and K. ohmeri) isolated from street hot drinks in Cote dIvoire were screened and used in a biotechnological application. The results showed that these three strains possess very interesting technological properties such as the ability to produce extracellular enzymes (pectinase, amylase, and cellulase). They exhibit good cell growth at 45 C and can produce up to 5% ethanol.The fermentation of cassava dough waters from three municipalities in the Abidjan district (CotedIvoire) has shown that these yeasts possess interesting technological abilities and can be proposed as potential starters.