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Journal of Applied & Environmental Microbiology. 2023, 11(2), 26-30
DOI: 10.12691/JAEM-11-2-1
Original Research

Bioethanol Production from Mango Waste: Use of Several Oenological Yeasts

Bakaï Marie-France1, , Ati Medewa1 and Ouadja Batcha2

1Laboratory of Organic Chemistry and Environmental Sciences (LaCOSE), Faculty of Science and Technology, Kara University; BP 404 Kara-Togo

2Laboratory of Biochemistry of Food and Nutrition (LABAN), Faculty of Science and Technology, Kara University; B.P 404 Kara-Togo

Pub. Date: December 03, 2023
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Bakaï Marie-France, Ati Medewa and Ouadja Batcha. Bioethanol Production from Mango Waste: Use of Several Oenological Yeasts. Journal of Applied & Environmental Microbiology. 2023; 11(2):26-30. doi: 10.12691/JAEM-11-2-1

Abstract

The surplus mangoes produced, which rot in the environment, become a source of pollution and lead the proliferation of flies, vectors of certain diseases. The aim of this work was to valorize mango waste by producing bioethanol. Several oenological yeast strains were used to determine their influence on kinetics and quantity of bioethanol produced. The results show that each yeast reacts differently with mango substrates. The best mango production rates obtained were 14% with Saf-Levure commercial yeast and 13% with Delta Yeast. Brix levels did not vary after 48h for all yeasts, suggesting that bioethanol production kinetics are two days.

Keywords

mangifera indica, waste, bioethanol, oenological yeast

Copyright

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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