African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12392

Full Length Research Paper

Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp

Cosme Damião Barbosa
  • Cosme Damião Barbosa
  • Department of Technology and Inspection of Animal Products (DTIPOA), Veterinary School, Federal University of Minas Gerais, Av. Presidente Antônio Carlos, 6627, Campus Pampulha, Belo Horizonte, 31 270- 90, Brazil.
  • Google Scholar
Inayara Cristina Alves Lacerda
  • Inayara Cristina Alves Lacerda
  • Departament Food, Faculty of Pharmacy, Federal University of Minas Gerais, Av. Presidente Antônio Carlos, 6627, Campus Pampulha, Belo Horizonte, 31 270-90, Brazil.
  • Google Scholar
Evelyn de Souza Oliveira
  • Evelyn de Souza Oliveira
  • Departament Food, Faculty of Pharmacy, Federal University of Minas Gerais, Av. Presidente Antônio Carlos, 6627, Campus Pampulha, Belo Horizonte, 31 270-90, Brazil.
  • Google Scholar


  •  Received: 09 July 2015
  •  Accepted: 13 October 2015
  •  Published: 11 July 2018

Abstract

The fermentation characteristics of different strains of Saccharomyces cerevisiae isolated from sugar cane musts for the production of cachaça (Brazilian sugar cane spirit) and from beer musts were analyzed based on the kinetic parameters of alcoholic fermentation in mango pulp. The commercial pressed baker’s yeast was used as a standard inoculum. The results show that the yeast strains tested from sugar cane must and beer must had low fermentation performance when inoculated into mango pulp. They did not meet the selection criteria for fermentative cultures, such as productivity, efficiency, ethanol yield and ethanol production. It is observed that the commercial pressed baker’s yeast showed greater adaptability in the mango must than the other yeasts.

Key words: Alcohol fermentation, industrial microbiology, mango, yeast.