The Effect of Glucose and Saccharin on the Rate of Metabolic Activity of Baker’s yeast (Saccharomyces cerevisiae)

Abstract

Carbon dioxide (CO₂) gas is a product of several metabolic processes in Saccharomyces cerevisiae, including aerobic fermentation. We investigated whether adding a natural sugar (glucose) or an artificial sweetener (saccharin) to a solution of yeast affected its rate of aerobic fermentation. We had two experimental groups for each sugar, and a negative control group using only de-ionized water. We measured the production of CO₂ gas over time to test whether the sugars added affect aerobic fermentation in yeast. We found that the yeast solution containing glucose produced CO₂ gas at a greater rate than the solution containing saccharin. Our findings contribute to the existing body of knowledge that monosaccharides such as glucose have a greater effect on the rate of fermentation in yeast than more complex sugars.