The Effects of Sucrose Concentration on Ethanol Production in Saccharomyces cerevisiae

Saccharomyces cerevisiae, commonly referred to as baker’s yeast, is used in various ways in industry such as the in baked goods, alcoholic beverages, industrial ethanol, etc. Baker’s yeast, a eukaryotic organism, undergoes a process called fermentation that yields a product of ethanol. In this experiment we tested the effects of sucrose, a sugar, concentration on ethanol production. We made a grow…