Will using Saccharomyces cerevisiae with higher concentrations of dextrose yield the fermentation process?

Abstract

Yeast is credited to the production of baked goods, and biofuels. We decided to test if higher concentrations of dextrose would result in a faster fermentation process. We believe that Saccharomyces cerevisiae will grow at a faster rate when introduced to a higher concentration of dextrose. We were able to measure this data by incorporating higher concentrations of dextrose, with the control being 0.8g and the experimental groups being as follows: 1.2g,1.6g, and 2g in our three experimental groups. CO2 is a product of fermentation, and by measuring the CO2 levels we were able to determine how differing dextrose levels affected the fermentation process. Our results for our study concluded that the amount of sugar does not affect CO2 output, as such it does not grow at a faster rate with more sugar and therefore our hypothesis was not supported by the data. Examining previous studies that also manipulated sugar concentrations revealed that our CO2 levels gathered differ from their data. In our studies, the CO2 production only differed between experiments by 5ppm/min. While the studies we compared had an exponential growth that increased with the different amounts of sugar put in each experiment.. The efficient fermentation of the baking and brewing industry can benefit greatly by the amount of sugar that can be put into a solution. If you were to keep it consistent then it would have little to no effect, but the further you stray from the original solution, the less likely the fermentation process will take place and produce a perfect product.