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 150 g/L of initial reducing sugar, obtaining 2.6×108 cfu mL−1. All the experiments were
carried out in triplicate.