Type of Sugar’s effect on CO2 Production in Saccharomyces cerevisiae

Kelsey Ware, Alex Ward, Elizabeth Zluticky, Prakash Sah


Many companies, such as Acme Brewing and Baking (AB&B), are studying what it is that makes Saccharomyces cerevisiae (baker’s yeast) grow to the best of its ability because this subject largely affects their business. We predicted that S. cerevisiae would produce more CO2 when it is mixed with glucose rather than other sugars. In this experiment we prepared holding chambers with S. cerevisiae, a growth media, and a certain sugar (glucose, sucrose, and corn sugar were each used in different chambers) and measured the CO2 output. From this, we were able to discover which sugar helped the S. cerevisiae produce the maximum amount of CO2. The results showed that sucrose actually causes S. cerevisiae to produce more CO2 than glucose and other sugars. Any further discovery about sugar’s effect on S. cerevisiae could be helpful for baking companies.

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