December 8, 2025Microbiology ResearchOpen Access

Prospective Yeast Species with Enzymatic, Aromatic, and Antifungal Applications Isolated from Cocoa Fermentation in Various Producing Areas in Côte d’Ivoire

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Analysis reveals specific antifungal and enzymatic activity in yeast from cocoa in Côte d’Ivoire, suggesting biotechnological applications.

A variety of yeast species isolated showed significant antifungal activity against Aspergillus species.
These yeast species produced multiple extracellular enzymes, notably including β-glucosidase and pectinase.
Isolated yeasts can generate aromatic compounds that enhance flavor profiles in food and beverages.
Utilizing these yeasts may improve the quality of fermented products, supporting biotechnological development.

Yao et al. (2025) studied this question.

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Analysis reveals specific antifungal and enzymatic activity in yeast from cocoa in Côte d’Ivoire, suggesting biotechnological applications.