An innovation made in Ivory Coast to naturally extend the shelf life of fruit juices

During her PhD defense on June 5, 2026, at the Jean Lorougnon Guédé University in Daloa, Dogoua Koko Guillaine Jostasie presented a method of bioconservation for fruit juices using probiotic lactic acid bacteria isolated from Nonnonkoumou, a traditional Ivorian fermented milk. These bacteria inhibit pathogens and extend the shelf life of mango and pineapple juices without chemical additives. Analyses show improved antioxidant capacity and increased essential nutrients.