Agave Nectar vs. Glucose: The Positive Effects of Agave Nectar on CO2 and Ethanol Production in Saccharomyces cerevisiae

Saccharomyces cerevisiae , more commonly known as baker’s yeast is used to produce biofuels, breads and alcoholic beverages. This study was preformed to test the effects that agave  nectar  has on the production of ethanol and  CO 2 production  in baker’s yeast.  We used probes to measure the  CO 2 and ethanol production and performed  six five-minute  trial s  for each of our groups. The  baker’s yeast with  agave nectar produced more  CO 2 and ethanol  than the yeast with the glucose.  We believe this is  due to the high concentration of fructose in agave nectar. This study  could help AB&B  further their research on  yeas t’s produc tion of by - products ( ethanol , CO 2 ) through  fermentation  which can help  breweries and the production of biofuels .