eng Science and Education Publishing Journal of Applied & Environmental Microbiology 2373-6712 2023-12-03 11 2 26 30 10.12691/jaem-11-2-1 JAEM20231121 article Baka? Marie-France marie-france.bakai@live.fr 1 Ati Medewa 1 Ouadja Batcha 2 Laboratory of Organic Chemistry and Environmental Sciences (LaCOSE), Faculty of Science and Technology, Kara University; BP 404 Kara-Togo Laboratory of Biochemistry of Food and Nutrition (LABAN), Faculty of Science and Technology, Kara University; B.P 404 Kara-Togo 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. https://pubs.sciepub.com/jaem/11/2/1/jaem-11-2-1.pdf mangifera indica waste bioethanol oenological yeast