The main fermentable sugar components of the mahula flowers
were reported to be glucose and fructose [6,8]. In this study, mahula
flowers (100 g) after cleaning were blended with water in the
ratio of 1:5 so as to dilute the bulkiness of the mash before steaming
and subsequent fermentation (submerged) by either yeast, S.
cerevisiae or bacterium, Z. mobilis. The comparison of sugar utilization
and ethanol production profile by these two microbial strains
are given in Fig. 1