Sugar Rush: How Fermentation Rate Increases with Glucose Concentration

Abstract

In the absence of oxygen, the process of fermentation is essential to a cell’s ability to respire. Yeast is commonly used to produce alcohol in adult beverages through anaerobic respiration. This allows yeast to perform a modified version of glycolysis, producing NADH and ATP, along with the waste products carbon dioxide and alcohol ethanol. When yeast performs alcoholic fermentation, it uses glucose to produce ATP. The molecules available for fermentation help upkeep its ability to respire and create energy for its cells to use. These ideas led us to test differences in fermentation production. We tested our hypothesis by manipulating concentration of glucose and observing its ethanol output. Our experimental results showed strong correlation between higher input of glucose concentration and output of ethanol production. These findings supported the idea that the increased availability of organic molecules produces a higher rate of anaerobic respiration in the cell. Knowing this, we can apply the same principles back to alcohol production in order to increase the efficiency in which it is made.