Kinetic analysis of the fermentation of mango juice

Abstract

An analysis of the kinetic data from the fermentation of mango juice using yeast strains obtained from fermented palm juice is reported. The fermentation rate has between first and second order dependency on sugar concentration but is relatively weakly dependent (fractional order) on the hydrogen ion concentration in the medium. A relationship between the alcohol yield and the kinetic rate constants was also derived. Based on this analysis, it seems that mango juice fermentation with yeast isolates from the bottom of palm juice is the most efficient for alcohol production. © 1993 Academic Press. All rights reserved.