SciELO - Scientific Electronic Library Online

 
vol.50 issue2Yeast microbiota in artisanal cheeses from Corrientes, ArgentinaGrowth and photochemical efficiency of photosystem II in seedlings of two varieties of Capsicum annuum L. inoculated with rhizobacteria and arbuscular mycorrhizal fungi author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

Share


Revista argentina de microbiología

Print version ISSN 0325-7541On-line version ISSN 1851-7617

Abstract

BUENROSTRO-FIGUEROA, Juan et al. Native yeasts for alternative utilization of overripe mango pulp for ethanol production. Rev. argent. microbiol. [online]. 2018, vol.50, n.2, pp.173-177. ISSN 0325-7541.  http://dx.doi.org/10.1016/j.ram.2016.04.010.

Mango fruits (Mangifera indica L.) are highly perishable, causing postharvest losses and producing agroindustrial waste. In the present work, native yeasts were used to evaluate ethanol production in overripe mango pulp. The two isolated strains showed similar sequences in the 18S rDNA region corresponding to Kluyveromyces marxianus, being different to the data reported in the NCBI database. Values of up to 5% ethanol (w/v) were obtained at the end of fermentation, showing a productivity of 4g/l/day, a yield of up to 49% of ethanol and a process efficiency of 80%. These results represent a viable option for using the surplus production and all the fruits that have suffered mechanical injury that are not marketable and are considered as agroindustrial waste, thus achieving greater income and less postharvest losses.

Keywords : Mango fruit; Agroindustrial waste; Kluyveromyces marxianus; Ethanol production.

        · abstract in Spanish     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License