Effects of Varying Sugar Concentrations on Fermentation Rates of Saccharomyces cerevisiae

Freya Dupee, Jude Birkenholz, Victoria Hale, Quinton Green, Destiny Guffey


Baker’s yeast is an organism that uses fermentation to produce ethanol and carbon dioxide, and it is commonly used in commercial settings for baking. To find the most effective sugar concentration for fermentation rates, we mixed Baker’s yeast in solutions with sugar concentrations ranging from 1.5% to 5% and measured the amount of Co2 produced. Because Baker’s yeast has proven to be most effective with lower concentrations, we believe that S. cerevisiae will have a lower rate of fermentation when exposed to higher sugar concentrations. We conducted a total of 9 trials and tested three varying sugar concentrations 1.5%, 2% and 5%. Our results showed that yeast fermented at the fastest rate with the lowest concentrations of sugar. From this, we found that our hypothesis was supported. We hope our findings may benefit those in commercial settings seeking to maximize production of fermentation rates in accordance with lower sugar concentrations.

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