Monosaccharides Yield Higher Fermentation Rates than Disaccharides in Saccharomyces cerevisiae

Abstract

In our experiment we compared the fermentation rates of monosaccharides and disaccharides through the use of two sugars: glucose and lactose. In order to compare the fermentation rates of each sugar, we first tested deionized water which served as a negative control and a baseline of comparison. We hypothesized that glucose would have a higher rate of fermentation because it is a monosaccharide which has a simpler structure and less bonds to break. This hypothesis was proven correct because our results showed that glucose had the highest rate of fermentation when compared to lactose and deionized water.