The Effects of Maple Syrup and Glucose on Baker’s Yeast

Jennifer Blake, Viktoria Diaz Martinez, Analisa Chavez, Nicole Brinker, Sarah Bounds, Brooklyn Gissendaner


The eukaryotic Baker’s yeast is a fungus that is essential for commercial purposes due to products from fermentation which are carbon dioxide and ethanol; furthermore, the carbon dioxide gas is used for baking purposes. Factors such as the carbon source of cellular respiration and fermentation have been tested to determine which is most efficient in yeast growth. We compared a monosaccharide (glucose) with a concentrated sugar source (maple syrup) to determine which would result in a greater rate of fermentation in the baker’s yeast. We conducted eight 12 minute trials total, with four trials of yeast containing glucose and four trials of maple syrup, testing the rate of fermentation through the carbon dioxide output by providing the yeast with the sugar products. Based on our results, there is not a significant difference in the output of carbon dioxide through fermentation of the baker’s yeast when glucose and maple syrup were used as a carbon source. Maple syrup can be used as a sugar substitute for baking. Therefore, further research on maple syrup could be essential in the baking industry because the output of carbon dioxide is key in bread rising other baking practices.

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