The detailed mango juice preparation process was discussed
in our previous publication (Reddy and Reddy, 2005a). In order
to determine the optimum pH, temperature SO2and aeration,
the experiments were carried out by incubating the appropriate number of inoculated flasks (prepared as above) at
different pH values (3.5, 4, 5 and 6) and temperatures (20, 25
and 35
◦C), SO2 (50–200 ppm) and with and without aeration
for a period of 20 days. The samples were collected by separation of the cells by centrifugation at 5000×gfor 10 min. The
clear supernatant samples were kept at 20
◦
C for a few weeks
till the completion of analyses