Brief report
Native yeasts for alternative utilization of overripe mango pulp for ethanol production
Levaduras nativas para la utilización alternativa de pulpa de mango senescente para la producción de etanol
Juan Buenrostro-Figueroaa,d, Julio C. Tafolla-Arellanob, Adriana C. Flores-Gallegosa, Raúl Rodríguez-Herreraa, Heliodoro De la garza-Toledoc, Cristóbal N. Aguilara,
Corresponding author
a Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico
b Research Center in Food and Development, A.C. Vegetal Origin Food Technology Coordination, Hermosillo 83304, Sonora, Mexico
c Department of Food Science and Nutrition, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo 25000, Mexico
d Research Center in Food and Development, A.C., Cd. Delicias 33089, Chihuahua, Mexico
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