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