Saccharomyces cerevisiae Ferments faster with Natural Sugar Glucose than Artificial Saccharine

Abstract

Yeast (S. cerevisiae) fermentation is a form of anaerobic respiration in cells, and can be measured by the amount of carbon dioxide (CO2) produced. Different sugars can be used to become a source ofenergy for this process, but different sugars have more/less yield. We hypothesized that more “natural sugars” (i.e. glucose and fructose) will evoke a faster rate of fermentation than “artificial sugars”, orsweeteners such as saccharine. We found this to be true - our data showed that more CO2 was produced using glucose, thus meaning that the yeast cells fermented at a higher rate when using glucose instead ofsaccharine.