Buenrostro-Figueroa Juan, Tafolla-Arellano Julio C, Flores-Gallegos Adriana C, Rodríguez-Herrera Raúl, De la Garza-Toledo Heliodoro, Aguilar Cristóbal N
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; Research Center in Food and Development, A.C., Cd. Delicias 33089, Chihuahua, Mexico.
Research Center in Food and Development, A.C. Vegetal Origin Food Technology Coordination, Hermosillo 83304, Sonora, Mexico.
Rev Argent Microbiol. 2018 Apr-Jun;50(2):173-177. doi: 10.1016/j.ram.2016.04.010. Epub 2017 Nov 20.
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.
芒果果实（芒果属印度芒果）极易腐烂，会造成采后损失并产生农业工业废弃物。在本研究中，使用本地酵母来评估过熟芒果果肉中的乙醇产量。分离出的两个菌株在与马克斯克鲁维酵母相对应的18S rDNA区域显示出相似的序列，与NCBI数据库中报告的数据不同。发酵结束时获得了高达5%（w/v）的乙醇含量，生产率为4g/升/天，乙醇产量高达49%，工艺效率为80%。这些结果为利用过剩产量以及所有遭受机械损伤、无法销售且被视为农业工业废弃物的果实提供了一个可行的选择，从而实现更高的收入并减少采后损失。
