Isolation of acetic acid bacteria with biotechnological uses from wild fruit Diospyros mespiliformis picked in the north Côte d’Ivoire

Despite its nutritional value, Diospyros mespiliformis is an underexploited fruit in Ivory Coast. This study was conducted with the aim of enhancing this fruit. Thus, according to the analysis, the precise quantities of fruits were collected in Korhogo (northern Côte d'Ivoire) and the physico-chemical properties determined. Endogenous acetic acid bacteria from the fruit were then isolated on selective medium and identified using phenotypic and biochemical methods. Their acidification capacity and resistance to different stresses were tested using reference methods. The strains with the best technological potential were selected by the ascending classification technique. The results showed that the fruit has an acidic pH (2,85 ± 0,01) with a soluble dry extract of 5°Brix, high water content (74,97 ± 0,86 %) and vitamin C (5,06 ± 2,16 mg/100 g). Out of a set of thirty-two (32) isolates of acetic bacteria, nine (09) or (28.1%) showed a strong ability to produce acetic acid in solid media. However, among these nine (09) isolates, four (04) named BAD11, BAD14, BAD23 and BAD24 presented the best resistance to different stresses. Thus, these four (04) isolates identified as Acetobacter sp. with highest acetic acid productions and best other physiological properties could be used in biotechnological processes, particularly in the vinegar industry.