eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-05-03 7 2 529 536 8802 article M. K. Somda 1 Aly Savadogo 1 C. A. Tidiane Ouattara 1 A. Sidiki Ouattara 1 A. Sabad n dyo Traore 1 Centre de Recherche en Sciences Biologiques Alimentaires et Nutrititionnelles (CRSBAN). Universit de Ouagadougou (Burkina Faso). Analysis of four varieties mangos juice (Amelia, Brook, Wild, Zill) showed that their pulp contained an average 13.12 % (w/w) to 25.78 % (w/w) of total sugar and pH various to 3.61 to 5.20. The sugars were fermented with strains of yeasts isolated from wasted mangos. These yeasts belong to the Saccharomyces (S3) and Schizosaccharomyces (S1) genus. The pH and total sugars values decreased while alcohol increased with increasing period of fermentation. The mango juice fermented respectively with Saccharomyces and Shizosaccharomyces genus showed 12 % (v/v) and 5.5 % (v/v) of alcohol. https://www.biotech-asia.org/vol7no2/production-of-alcohol-from-mango-mangifera-indica-l-using-saccharomyces-and-schizosaccharomyces-genus-isolated-from-wasted-mangos-in-burkina-faso/ Biomass; pulp; sugar; yeast; fermentation; ethanol