The effect of salt on cellular respiration in yeast (Saccharomyces cerevisiae)

Abstract

Salt can create a harsh environment for cells, as it can inhibit cellular processes and make water intake challenging. In previous studies, baker’s yeast has been observed to be affected by salt, both positively and negatively. We hypothesize that varying salt concentrations will have an effect on the cellular respiration rate of yeast. Using a CO₂ probe, we measured the carbon dioxide output at different levels of salt concentration (0, .376, and .753 M) and analyzed our results using a bar graph. Our results showed that yeast produced less CO₂ as the concentration of salt increased. This was contrary to our prediction that our lower salt concentration would allow an increase in CO₂ output rate. Future experiments could use lower amounts of salt in order to better understand the importance of salt concentration to yeast metabolism, and in turn, baking.