Effect of Temperature on Anaerobic Fermentation Rate in Metabolism of Saccharomyces cerevisiae, Baker’s Yeast

Patricia Aitson, Katlyn Arnold, Joel Anderson, Parker Acree, Fikirte Erda



         Baker’s yeast plays a role in both the industrial and scientific worlds. Any research supporting fermentation rate therefore has a large impact. We measured how temperature affected the ethanol production rate of baker’s yeast Saccharomyces cerevisiae. We hypothesized that as temperature increased, rate of ethanol production would increase because of the increase in cellular metabolism breaking down glucose. Our hypothesis was supported by our results. Future research areas include manipulating other factors that affect fermentation and widening the temperatures tested beyond what we have done.

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