A note on the yeast flora associated with fermentation of mango

Abstract

Fifteen morphologically different groups of yeasts consisting of Metschnikowia pulcherrima, Trichosporon cutaneum, Kloeckera apiculata, Torulopsis Candida, Tor. glabrata. Tor. apicola, Candida tropicalis, Cand. krusei, Cand. sorbosa, Cand. diversa, Pichia terricola, Pic. membranaefaciens, Hyphopichia burtonii, Rhodotorula graminis and Aureobasidium pullulans were isolated from fresh, fermenting and fermented juice of two varieties of mango. This is the first report on the study of yeast flora of mango and also on the occurrence of Hyp. burtonii on fruits.

Dominant yeasts associated to mango (Mangifera indica) and rose apple (Syzygium malaccense) fruit pulps investigated by culture-based methods

“…The enrichment would probably increase its proliferation. The fact this species was not present suggests that possibly this species is not related with this substrate, as reported in other works (Suresh et al 1982, Buenrostro-Figueroa et al 2018.…”

“…lusitaniae, H. thailandica, H. opuntiae, K. marxianus M. caribbica, M. guilliermondii and S. diversa) have been reported in previous studies as associated with fruits worldwide (Kurtzman et al 2011, Buenrostro-Figueroa et al 2018, Ting et al 2018 or at the local level (lopez-Arboleda et al 2010, Mambuscay et al 2013. Several papers reported the genus Candida in mango (Suresh et al 1982, Feoli et al 1997, Poubol and Izumi 2005. However, this is the first report of C. natalensis in fruits.…”