How Increasing Glucose Concentration in Honey Affects Fermentation Rate in Saccharomyces cerevisiae

Abstract

In this experiment, we aimed to determine the effect of glucose concentration in honey solutions on respiration rate in Saccharomyces cerevisiae yeast. Based on our research regarding the Crabtree Effect and the prevention of uptake of other sugars by glucose in high concentrations, we predicted that as the concentration of glucose in the solution increased, the change in CO2 during each trial would decrease because the fructose in the solution would not be metabolized. To test this we conducted 9 trials with varying concentrations of glucose andfructose in honey, between 50-90% glucose. We recorded the change in CO2 for each trial and glucose concentration. We then performed a correlational analysis that found a slight but not significant negative correlation between our dependent and independent variables. The results failed to support our hypothesis, and we cannot say that the Crabtree Effect plays a role in yeast’s metabolism of fructose.