Research Journal of Microbiology1816-4935xxxx-xxxxScience International10.3923/jm.2007.763.769Mangifera indica L.) Fruit Juice Fermentation]]>ReddyL. VeeranjaneyaReddyO. Vijaya Sarathi102007210Scope for producing ethanol from the surplus and non-attractive mango (Mangifera indica) fruits was investigated. Six varieties of mango that are abundantly occurring in the region were selected for the study and the physico-chemical properties of mango was evaluated. The mango juice from selected varieties contained 18-20% Total Soluble Solids (TSS) and 5-18.5% of reducing sugars. Finally 8.5-10% (w/v) of ethanol was obtained from the fermentations which were conducted without adding any nutrients. The fermentation was completed within 72 h in all variety juices. Fermentation process optimized and pH 5.0, 30°C temperature, 3% (v/v) inoculum density and 3 days incubation was found be good for maximal ethanol production from mango juice.]]>Anonymous,1962Antony, J.C.,198467192193DuBois, M., K.A. Gilles, J.K. Hamilton, P.A. Rebers and F. Smith,195628350356Giri, K.V., D.V.M. Krishna and P.L.R. Narashimha,195335A7798Graham, R.W., T.W. Reynolds and Y. Hsu,1976pp: 1-40pp: 1-40Hammond, J.B., R. Egg, D. Diggins and C.G. Coble,199656125130Joshi, V.K. and V.P. Bhutani,199111491496Kulkarni, J.H., H. Singh and K.L. Chandha,198017218221Martin, C., M. Galbe, C.F. Wahlbom, B. Hahn-Hagerdal and L.J. Jonsson,2002Saccharomyces cerevisiae.]]>31274282Potera, C.,200470442443Reddy, L.V.A. and O.V.S. Reddy,2005Dolichos biflorus) flour supplementation.]]>41440444Shaffer, P.A. and M. Somogyi,19959591111Sheoran, A., B.S. Yadav, P. Nigam and D. Singh,1998Saccharomyces cerevisiae HAU-1.]]>38123128Trevelyen, W.E., D.P. Procter and J.S. Harrison,1950166444445Yu, Z. and H. Zhang,2004Saccharomyces cerevisiae.]]>93199204