Advanced Journal of Microbiology Research

Advanced Journal of Microbiology Research ISSN 2736-1756, Vol. 16 (7), pp. 001-008, July, 2022. © International Scholars Journals

Full Length Research Paper

Optimization of ethanol production from mango pulp using yeast strains isolated from “taberna”: A Mexican fermented beverage

Jorge Alejandro Santiago-Urbina1, Lucia Maria Cristina Ventura-Canseco1, Teresa del Rosario Ayora-Talavera1, Sandy Luz Ovando-Chacón1, Luc Dendooven2, Federico Antonio Gutiérrez-Miceli1 and Miguel Abud-Archila1*

1División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez Carr. Panamericana km. 1080, C.P. 29050, Tuxtla Gutiérrez, México.

2Laboratory of Soil Ecology, GIB, Cinvestav, Av. Instituto Politécnico Nacional 2508, C.P. 07360 México D. F., México.

Accepted 1 June, 2022


Undamaged, uninfected and ripe mango fruits were collected from mango trees grown in Tuxtla Gutiérrez, Chiapas, México. In a first experiment, a Plackett-Burman statistical experimental design was used to study the effect of KH2PO4 (0.5 to 6.0 g/ll); (NH4)2SO 4 (0.5 to 4.0 g/l); ZnSO4 (0.05 to 1.0 g/l); MgSO4 (0.4 to 2 g/l); CaCl2 (0.1 to 1.0 g/l); CoSO4 (0.1 to 1.0 g/l) and the total sugar content of mango pulp (Mangifera indica var. criollo) (80 to 120 g/l) on ethanol production using two yeasts strains (denominated TL-ITTG-01 and TL-ITTG -06) isolated from a Mexican fermented native beverage. Saccharomyces cerevisiae NRRL-Y-2034 was used as reference strain. The variables studied had no significant effect on ethanol production by the yeast strain TL-ITTG-01 and S. cerevisiae NRRL-Y-2034. Highest ethanol productions were 24.89±0.17 for TL-ITTG- 01 and 51.24±3.40 g/l for S. cerevisiae NRRL-Y-2034. Substrate concentration, that is, sugars in the mango pulp, and CoSO4, however, had a significant effect on the ethanol production by strain TL-ITTG-06 and the highest ethanol production for this strain was 47.92±0.82 g/l. Ethanol production by the strain TL-ITTG -06 was further optimized using a factorial design 22. The maximum ethanol concentration predicted by the model was of 48.56 g/l with 210.0 g/l sugar and 0.1 g/l of CoSO4, but a fermentation with the aforementioned concentrations resulted in an ethanol production of 52.60±0.77 g/l.

Key words: Ethanol, Plackett-Burman design, mango pulp.

Advanced Journal of Microbiology Research

Open Access