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K.M. Novidzro, K.A. Agbodan, K.H. Koumaglo, Etude de la performance de quatre souches de Saccharomyces cerevisiae au cours de la production d’éthanol à partir des moûts de sucrose enrichis. Journal de la Société Ouest Africaine de Chimie, 2013, 35, 1-7.

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Article

Bioethanol Production from Mango Waste: Use of Several Oenological Yeasts

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


Journal of Applied & Environmental Microbiology. 2023, Vol. 11 No. 2, 26-30
DOI: 10.12691/jaem-11-2-1
Copyright © 2023 Science and Education Publishing

Cite this paper:
Bakaï Marie-France, Ati Medewa, 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.

Correspondence to: Bakaï  Marie-France, Laboratory of Organic Chemistry and Environmental Sciences (LaCOSE), Faculty of Science and Technology, Kara University; BP 404 Kara-Togo. Email: marie-france.bakai@live.fr

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.

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