Rising To The Occasion: In Which Concentration Of Dextrose Will Saccharomyces Cerevisiae Produce The Highest Levels Of Carbon Dioxide?

Abstract

Saccharomyces Cerevisiae, or Bakers’ Yeast, is most commonly used in bread making and alcohol production. Yeast depends on a process called fermentation to produce carbon dioxide. Higher levels of carbon dioxide are desired when using yeast. Many factors can impact the level of carbon dioxide production in yeast including temperature, time, and levels of sugar and salt. In this experiment we tested the carbon dioxide level of S. cerevisiae in different concentrations of dextrose. We hypothesized that when placed in higher concentrations of sugar, higher levels of carbon dioxide would be produced. When we ran our trials we found that the solution with 5% dextrose produced the highest level of carbon dioxide. Our hypothesis was supported as we determined that yeast in a solution with 5% sugar concentration would be the most effective in baking and alcohol production. Knowing how to maximize the performance of Bakers’ Yeast could improve the quality of baking for many companies.