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Objectif: La presente etude vise a valoriser la pomme cajou, a travers l’etude de la cinetique de conversion de son jus en bioethanol par voie fermentaire. Methodologie et Resultats: Au cours de l’etude, les performances fermentaires des levures  Saccharomyces carlsbergensis et de trois souches levuriennes de Saccharomyces cerevisiae , notamment  Angel brand super alcohol , Angel super alcohol et Angel brand Thermal-tolerant alcohol dans la production de bioethanol a partir du jus de pomme cajou ont ete testees. Le suivi des parametres cinetiques de fermentation du jus tels que le Brix, le pH, l’acidite et la densite, a montre une grande variabilite de ces parametres au cours du processus de fermentation en presence et en absence de l’uree (CON 2 H 4 ), utilisee comme facteur de croissance. La distillation des mouts en fin de fermentation a permis d’obtenir des taux d’extraction en ethanol (% v/v a 20°C) compris entre (20,48±0,02)% et (51,55±0,01)%. La meilleure performance de bioconversion ethanolique a ete enregistree avec Saccharomyces carlsbergensis et la souche Angel brand thermal-tolerant alcohol , en presence d’uree. Conclusion: Cette etude a montre que ces deux souches peuvent etre utilisees comme des ferments efficaces, dans la perspective d’une production intensive de bioethanol a partir du jus de pomme cajou. Mots-cles: pomme cajou, fermentation, levures, biocarburant, Benin English Title:  Evaluation of the fermentative potential of Saccharomyces cerevisiae and S. carlsbergensis in the production of bioethanol using cashew apple juice English Abstract Objective: The present study aims to valorize the cashew apple, through the study of the kinetic conversion of its juice for bioethanol production by fermentation process. Methodology and Results: During the study, the yeast fermentation performances of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae , including Angel brand super alcohol , Angel super alcohol and Angel brand Thermal-tolerant alcohol were tested. Monitoring fermentation kinetic parameters such as Brix, pH, acidity and density, showed a great variability of these parameters during the fermentation process in the presence and absence of urea (CON 2 H 4 ), used as growth factor. Distillation of fermented liquids has yielded ethanol extraction rate (% v/v at 20°C) between (20.48±0.02)% and (51.55±0,01)%. The best ethanolic bioconversion performance was recorded with Saccharomyces carlsbergensis and the strain of Angel brand thermal-tolerant alcohol in the presence of urea. Conclusion: This study showed that both two strains could be used as effective ferments, in the perspective of intensive production of bioethanol using cashew apple juice. Keywords: cashew apple fermentation, yeasts, biofuel, Benin

journal of applied biosciences

Évaluation du pouvoir fermentaire de Saccharomyces cerevisiae et de S. carlsbergensis dans la production de bioéthanol à partir du jus de la pomme cajou