Production of alcohol from mango {Mangifera Indica L.)using Saccharomyces and Schizosaccharomyces genus isolated from wasted mangos in Burkina Faso

摘要

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 (S_3) and Schizosaccharomyces (S_1) 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 ajcohol.