Glucose Repression Pathways in Saccharomyces Cerevisiae with Added Monosaccharides

Abstract

Saccharomyces cerevisiae, a type of yeast, uses alcoholic fermentation to take up and consume sugars, specifically glucose, for energy consumption thus producing carbon dioxide and ethanol gas in the process. S. cerevisiae’s preferred energy source is glucose, causing other sugars to become repressed and unused because of glucose repression pathways. Our research shows ethanol levels when other monosaccharides besides glucose are added to the glucose and yeast solution. Saccharine, honey, and high fructose corn syrup were added separately to a solution of activated yeast and water. Ethanol levels were measured for each added substance. This research provides an insight into how glucose is used in the cells of yeast but could be applied to the fermentation of cancer cells and how certain protein pathways allows glucose into the cell.