Effects of yeast and sugar on the mosquitoes

Carbon dioxide (CO2) plays an important role in the host-

seeking process of opportunistic, zoophilic and anthropophilic
mosquito species and is, therefore, commonly added to
mosquito sampling tools. The African malaria vector Anopheles
gambiae sensu stricto is attracted to human volatiles
augmented by CO2. This study investigated whether CO2,
usually supplied from gas cylinders acquired from commercial
industry, could be replaced by CO2 derived from fermenting
yeast (yeast-produced CO2).
Yeast-produced CO2 can effectively replace industrial
CO2 for sampling of An. gambiae s.s.. This will significantly
reduce costs and allow sustainable mass-application of odour-
baited devices for mosquito sampling in remote areas.
Yeasts can directly ferment simple sugars into ethanol
while other type of feedstocks must be converted to fermentable
sugars before it can be fermented to ethanol. The common
processes involves in ethanol production are
pretreatment, hydrolysis and fermentation. Production of
bioethanol during fermentation depends on several factors such
as temperature, sugar concentration, pH, fermentation time,
agitation rate, and inoculum size.

Reference
https://www.sciencedirect.com/science/article/pii/S2405580816302424

https://malariajournal.biomedcentral.com/articles/10.1186/1475-2875-9-292