The aim of this work was to identify acetic acid bacteria expressing technological characteristics for further use in vinegar production in tropical countries. It was focused on isolation and identification of thermotolerant acetic acid bacteria strains from Elaeis guineensis wine of Côte d'Ivoire (Ivorian palm wine). A screening was performed to find out strains with high vinegar production, tolerant against high ethanol, acid and sugar concentrations as well as tolerating high production temperatures. Among 104 isolated strains, 5 were selected for their growth ability, acetification capacity (acetic acid production higher than 30 g/l) and suroxydation at 37°C. Tolerance against 6% acetic acid and 9% ethanol was observed. Osmotolerance study showed tolerance against 5% and 10% glucose giving 100% and 50% relative growth, respectively. Resistance against desiccation showed survival rate of 50% at 37°C after 5 h treatment and 10% after 20 h treatment. The best aeration rate in flasks for acetification was 70%. Polyphasic identification study based on biochemical, physiological and molecular characterization showed that the 5 isolates were all Acetobacter pasteurianus. Owing to their potentialities, these strains may be used as starters in vinegar production after conducting preservation studies.

<p>Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (<em>Acetobacter and Gluconobacter</em>) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two <em>Acetobacter</em> <em>pasteurianus</em> strains (S3 and S32). These species were isolated from palm (<em>Elaeis guineensis</em>) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried up and semi-continuous acetous fermentation was performed to increase acid production. Concentrated bananas (<em>Musa ssp.</em>) juice (11°Brix) was fermented using <em>Saccharomyces cerevisae</em> within 7 days, yielding 6.4% alcohol. After fermentation, 60 and 58 g/L acetic acid were produced in vinegars obtained using S3 and S32 stains respectively in 34 days and 5 flow cycles. Malic and acetic acids were the most substantial acids produced in alcoholic juice with 5 631.473 and 2 833.055 mg/L respectively. Among the eight organic acids responsible for vinegars total acidity, acetic acid was major compound with 23 459.416 and 21 268.407 mg/L for S3 and S32 strains respectively. Alcohol and acetic acid fermentation efficiency were 90.9% and 85.39 - 87.63% respectively. All the results above showed that S3 and S32 strains revealed great potentialities for successful industrial vinegar production from overripe banana.</p>

L’année 1991 fut marquée en Côte d’Ivoire par l’influence des associations islamiques. Très tôt, elles devinrent le champ de prédilection des hommes politiques, qui pour leurs intérêts partisans en firent des cercles de soutien. Après la mort du père fondateur de la république de Côte d’Ivoire Félix Houphouët-Boigny, son successeur Henri Konan Bédié encouragea cette l’instrumentalisation des associations islamiques. Ces associations furent souvent l’objet de manipulation pour des fins politiques. C’était une stratégie pour certains partis politiques de consolider leurs pouvoirs et une tactique pour d’autres afin de conquérir le pouvoir d’Etat. Le rapprochement des associations islamiques avec des partis politiques depuis le retour au multipartisme en Côte d’Ivoire en 1990, se manifesta avec les différents régimes qui se succédèrent, du Parti Démocratique de Côte d’Ivoire (PDCI) 1993 -1999 en passant par le Front Populaire Ivoirien (FPI) 2000-2010, au Rassemblement. Des Républicains de Côte d’Ivoire (RDR) entant que parti au pouvoir depuis 2011. Cet article vient montrer certains aspects sur les rapports entre les partie politique et certaines associations islamique en Côte d’Ivoire