Let it rise: the relationship between sugar complexities and temperature on ethanol production of Saccharomyces cerevisiae

Saccharomyces cerevisiae , or baker’s yeast, is used to make bread and other baked goods, along with other products, such as beer. It is identified as a fungus and needs energy to grow. When different types of sugars are combined with this yeast, a process known as fermentation occurs. This is where the yeast can obtain energy from the sugar, which in turn produces carbon dioxide and ethanol, caus…