Concentrating on Saccharomyces cerevisiae with Dextrose

Kobe Christiansen, Cassandra Bratcher, Trenton Fletcher, keely larison, bayli hyde


Yeast uses cellular respiration or fermentation with glucose being the main ingredient needed for growth and ethanol output. Dextrose is another form of glucose and is used by many organisms in nature. This experiment conducted ten trials that with half at 2.5% and the other half at 5% using yeast, dextrose, and water. Each trial lasted fifteen minutes in which the ethanol was monitored after. Out of five trials at 2.5% dextrose, the ethanol output was .01% while the other five trials at 5% dextrose showed a .03% ethanol output. The results showed a trend that the .5% dextrose concentration yielded a higher ethanol output than the 2.5% dextrose concentration. The hypothesis of if the bio availability of dextrose increases in the presence of yeast, the ethanol production will increase was supported. To further this experiment would be to increase the dextrose concentration.

Full Text:



Abdel-Banat, B.M.A, H. Hoshida, A. Ano, S. Nonklang, and R. Akada. 2010. High-temperature fermentation how can processes for ethanol production at high temperatures become superior to the traditional process using mesophilic yeast? Applied Microbiology and Biotechnology 85: 861-867.

Bai, F.W., W.A. Anderson, and M. Moo-Young. 2008. Ethanol fermentation technologies from sugar and starch feedstocks. Biotechnology Advances 26(1): 89-105.

Dellomonaco, C., F. Fava, and R. Gonzalez. 2010. The path to next generation biofuels: successes and challenges in the era of synthetic biology. Microbial Cell factories, 20, 3.

Doherty, J. and I. Waldron. 2009. Cellular respiration in yeast. University of Pennsylvania Biology Department. 1-7.

French, D. P. 2018. Investigating Biology: A Laboratory Manual. Oklahoma State University, Stillwater, OK

Hu, J., D. Wang, Y. XU, and G. Zhao. 2004. Fermentation kinetics of different sugars by apple wine yeast saccharomyces cerevisiae. Journal of the Institute of Brewing. 110: 340-346.

Massey, E., Z. Lewis, H. Moorman, A. Mullin, and E. Dawkins. 2016. It’s the yeast we could do- The effect of sugar concentration on yeast growth rates. Journal of Introductory Biology Investigations. 5: 1-4.

Lee, Y., E. Burlet, F. Galiano, M. Circu, T. Aw, B. Williams, and S. Witt. 2011. Phosphate and succinate use different mechanisms to inhibit sugar- induced cell death in yeast. Journal of Biological Chemistry 286: 20267-20274.

Pasteur, L. 1876. Studies on Fermentation. Macmillan, London

Sherman, F., 2004, Getting started with yeast. Pages 3-41. Guthrie, C. and Fink, G editors. Guide to Yeast Genetics and Molecular and Cell Biology. Elsevier inc.


  • There are currently no refbacks.