The best of both worlds: the effects of dextrose and corn starch on Baker's Yeast (Saccharomyces cerevisiae)

Jordyn Downes, Jessica Crabb, Andy Frels, Nick Ford, Dani Kirsch


Saccharomyces cerevisiae, or baker’s yeast, is pivotal to many industries worldwide, mostly in the realm of ethanol production. The ethanol produced when yeast ferments can be used for a variety of things, though it is very commonly used in the brewing and baking industries. In our study, we tested the hypothesis that placing Baker’s Yeast in a solution containing both dextrose and corn starch will result in a higher yield of ethanol than when placing it in a solution containing these sugars individually. Our experiment involved three treatment groups in which we conducted three ten minute trials to test the effects of sugar type on ethanol production in Baker’s Yeast. We found that the mixture containing both sugars did result in a greater ethanol production, thus supporting our hypothesis.

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