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

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 wi…