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

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 sub(3)) and Schizosaccharomyces (S sub(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 alcohol.