A look at the impact of agitation on Saccharomyces cerevisiae fermentation

Abstract

Saccharomyces cerevisiae is the primary yeast used in baking. The methods JIBI uses for yeast fermentation has agitation to mimic how yeast is grown under industrial settings, these current methods are arbitrary and can be improved upon. We tested for the most effective level of agitation for yeast fermentation. When glucose is present in a yeast mixture agitation increases the metabolic reactions in the yeast. We hypothesized that as the agitation levels increase so will the rate of fermentation by CO₂ production. Using a Vernier CO₂ probe we were able to measure CO₂ production over a 5 minute collection period using a Vernier Stir Station at 5 different speed levels: no agitation, level 1, (control) level 3, level 6, and an intermittent level 3. We found that the production of CO₂ does increase with agitation, The intermittent speed showed the highest production CO₂. Based on our study we recommend future studies use the intermittent speed method for the most effective level of agitation for fermentation.