Increased ethanol production through S. cerevisiae fermentation in tap water compared to deionized water

Hunter Pickens, Rachel Hamrock, Tyler Perez, Ben Miskin, Sihan Yu

Abstract


Baking and brewing companies are interested in maximizing the production of ethanol through S. cerevisiae, baker’s yeast, fermentation. We are interested in comparing how tap water and deionized water affect yeast fermentation and the amount of ethanol produced. To compare the water types, we ran trials measuring the amount of ethanol produced through yeast fermentation with tap water compared to the same trials with deionized water. Our study showed that under the same conditions, yeast fermented in tap water had a larger average ethanol production than yeast fermented in deionized water. Our results suggest that the additional contaminants in tap water can maximize ethanol production in yeast fermentation.


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