초록
<P><B>Abstract</B></P> <P>This study was carried out to evaluate the fermentation performance and behavior of the yeast Saccharomyces cerevisiae Y2034 in mango pulp and peel (Mangifera indica L.). In this paper we studied the fermentation of mango (pulp and peel) a fruit rich in Mexico with high sugar content. The process for producing ethanol comprised the following steps: substrate preparation, preparation of the YPD medium, growth of the yeast S. cerevisiae Y2034, alcohol fermentation and distillation. In this study we utilized the raw materials amounting 75 percent pulp and 25 percent peels and seeds. The maximum growth of yeast was observed in the treatment of pulp and peel with 150g/L of initial reducing sugar, obtaining 2.6×10<SUP>8</SUP> cfu mL−1. All the experiments were carried out in triplicate.</P>