Effects of Citrate on the CO2 Production of Saccharomyces cerevisiae

Laurel Popin, Kennadi Logan-Johnson, Becca Kendrick, Julia Leaumont, John Connor Locke


Baker’s yeast, specifically Saccharomyces cerevisiae, is used primarily in industries involved with baking various foods. Increasing the metabolism of the yeast would be extremely beneficial to the production and function of the industries involved in baking. This study tested the effects of citrate on the CO2 production of Saccharomyces cerevisiae. To test for this increase, we added three levels of 0.5 molar citrate to our yeast solution, which is outlined below, and tested for an increase in CO2 production. We received results that are consistent with an increase in the CO2 output. There was a noticeable difference in the CO2 output of the groups with the citrate compared to the group without. However, we encountered many obstacles with our experiment and recommend further studies be performed to determine the true effects of citrate on the CO2 production of yeast.

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