Keep it Simple: Simple vs. Complex Carbohydrate Effect on CO2 Production in Baker'S Yeast

Abstract

In today’s exponentially growing population, the demand for more efficient and higher yielding products has become the focus. The same can be true for baker’s yeast (Saccaharomyces cerevisiae) which is used in alcohol and baked goods. We tested two carbohydrates (sucrose and starch) in a solution with 2% sugar, 0.25% yeast and 40 mL of deionized water and measured the CO2 production of the yeast. Our experiment found that the sucrose increases CO2 production more than starch because of its status as a simple carbohydrate. These results mean that simple carbohydrates like sucrose are the most efficient and highest yielding carbohydrate to be added to yeast.