Volume 7, number 2
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Production of Alcohol From Mango (Mangifera Indica L.) Using Saccharomyces and Schizosaccharomyces Genus Isolated From Wasted Mangos in Burkina Faso

M. K. Somda, Aly Savadogo, C. A. Tidiane Ouattara, A. Sidiki Ouattara and A. Sabad n dyo Traore

Centre de Recherche en Sciences Biologiques Alimentaires et Nutrititionnelles (CRSBAN). Universit de Ouagadougou Burkina Faso. Corresponding Author E-mail:somdasmarius@yahoo.fr

ABSTRACT: Analysis of four varieties mangos juice (Amelia, Brook, Wild, Zill) showed that their pulp contained an average 13.12 % (w/w) to 25.78 % (w/w) of total sugar and pH various to 3.61 to 5.20. The sugars were fermented with strains of yeasts isolated from wasted mangos. These yeasts belong to the Saccharomyces (S3) and Schizosaccharomyces (S1) genus. The pH and total sugars values decreased while alcohol increased with increasing period of fermentation. The mango juice fermented respectively with Saccharomyces and Shizosaccharomyces genus showed 12 % (v/v) and 5.5 % (v/v) of alcohol.

KEYWORDS: Biomass; pulp; sugar; yeast; fermentation; ethanol

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Somda M. K, Savadogo A, Ouattara C. A. T, OuattaraA. S, Traore A. S. Production of Alcohol From Mango (Mangifera Indica L.) Using Saccharomyces and Schizosaccharomyces Genus Isolated From Wasted Mangos in Burkina Faso. Biosci Biotechnol Res Asia 2010;7(2)
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Somda M. K, Savadogo A, Ouattara C. A. T, OuattaraA. S, Traore A. S. Production of Alcohol From Mango (Mangifera Indica L.) Using Saccharomyces and Schizosaccharomyces Genus Isolated From Wasted Mangos in Burkina Faso. Biosci Biotechnol Res Asia 2010;7(2). Available from: https://www.biotech-asia.org/?p=8802

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