The zest is about to come: measuring the effects of lemon juice and apple cider vinegar in Saccharomyces cerevisiae fermentation with pH and ethanol levels

Emily Gardenhire, Mackinsey Darrough, Shain Hamilton, Amber Hochstatter, Teri Cocke


Saccharomyces cerevisiae is a species of yeast also known as baker’s or brewer’s yeast. The fermentation of the yeast results in ethanol production and is used most commonly in compounds related to food, beverages, and biofuel. In studying the results of adding varying acidic substances, we wanted to see the effects of concentrated pH on the fermentation of the yeast. We tested the pH levels and ethanol production with the addition of lemon juice and apple cider vinegar for experimental groups in a control mixture containing deionized water, dextrose, sodium phosphate, and S. cerevisiae. Our results with the production of ethanol were the average apple cider vinegar (ACV) levels had more of an effect than the average lemon juice levels. The average pH, tested with Hydrion 1–12 pH test strips, varied among the experimental groups. The control had an average pH of 6, lemon juice a pH of 6, and apple cider vinegar a pH of 5. In future studies, we hope to increase the concentration of lemon juice and apple cider vinegar levels. We hope to study if the concentration levels of the acetic acid produced in apple cider vinegar and if lemon juice level could have remedial and restorative properties to help with further studies of type 2 diabetes.

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