Algae has garnered significant attention as a promising biomass source for bioethanol production and as a solution to sustainability issues. Nevertheless, the disruption of complex carbohydrates required for yeast fermentation occurs during algae cultivation. The fermentation process, which is critical for producing bioethanol as a cost-effective and environmentally friendly alternative fuel, may be improved by meticulously managing the parameters that influence fermentation, such as specific gravity and pH. Bioethanol was produced from algae species (Navicula sp., Oscillatoria sp. and diatoms) using simultaneous saccharification and fermentation (SSF) processes. A control, single and combined algal species were prepared in the following formation: Oscillatoria sp. and Navicula sp. (sample A), Oscillatoria sp. (sample B), diatom and Oscillatoria sp. (sample C), Navicula sp. (sample D), and diatoms, Navicula sp. and Oscillatoria sp (sample E). The daily bioethanol concentrations in the fermentation medium were measured using a digital optical refractometer, and a Two-way ANOVA analysis (p < 0.05) was conducted to determine the differences between the period of fermentation and the bioethanol concentration. Additionally, the pH and specific gravity were assessed. The Two-way ANOVA analysis conducted indicated that the F-values surpassed the F-critical values and the p-values were all notably below 0.05, suggesting a statistically significant distinction between the samples in their fermentation periods and bioethanol concentration. The highest concentration was observed in sample E at 39.53 g/L, followed by samples C and D at 37.36 g/L, samples A and B at 35.10 g/L, and the control at 4.78 g/L. The findings showed that mixed cultures could potentially improve ethanol yield. The optimal fermentation period was determined to be 72 h. The pH levels in the control and algae samples varied between 6.5 and 6.7 and 7.06 to 8.42, respectively. The specific gravity in the control and algae samples ranged from 1.003 to 1.004 and 1.023 to 1.037, respectively. During algae fermentation, specific gravity initially increased, then stabilized before decreasing. pH levels correlated with fermentation duration. Understanding these factors is crucial for maximizing bioethanol production. This discovery could lead to exploring how different algae species interact to improve cultivation methods.