EVALUATION OF FERMENTATION KINETICS AND ETHANOL YIELDS OF WATERMELON JUICE USING TWO TYPES OF YEAST

In Senegal,watermelon (Citrulus lanatus)production has increased significantly in recent years. However, this increase is accompanied by post-harvest losses estimated at around 30%, due to a lack of value-added processing, which is mainly consumed fresh.The aim of the study was to compare the fermentation performance of two types of yeast during the alcoholic fermentation of watermelon juice: a commercial strain and a strain used in the fermentation of barley-based beer. Three types of fermentation were carried out at room temperature for 07 days, with physic chemical parameters were monitored. Comparisons weremadeon ethanol yield,sugarconsumption,pH and total aciditychanges. Results showed significant differences between strains in terms of substrate to alcohol conversion.L saff shows a higher conversion efficiency(0.69g.l.h) and a faster and higher sugar consumption (2.11g.l.h) than Lorg. pH andacidity values during fermentation varied significantly between strains during fermentation. No alcohol was producedduring the control fermentation, despite the consumption of sugar, indicating the presence of a non-alcohol-producing native flora. These results highlight the influence of yeast strain selection on the physicochemical parameters of watermelonbasedalcoholic fermentation,demonstrating the fruits potential as a viable substrate for value-added fermentation products.