Investigating the Effect of Varying Colored Light on the Production of Carbon Dioxide in Saccharomyces cerevisiae Yeast

Adrienne Blakey, Alexia Benson, Breannah Banks, Jay Walton

Abstract


This analysis of light’s effect on carbon dioxide (CO2) production has been conducted to maximize the productivity of Saccharomyces cerevisiae (yeast) in AB&B Laboratory products. Light exposure has been proposed as a method of sterilizing yeast cells, but which type and color of light has not thoroughly been identified (Takeshita 2003). This investigation challenges that proposal with the support of other scientific studies to identify which color of LED light has a more harmful effect on the productivity and health of the yeast cells. By identifying which environment should not be used to produce and store Baker’s yeast, AB&B Laboratories will be able to maximize their yeast’s productivity in the most suitable light-environment. We found that a red light environment allowed Baker’s yeast to produce CO2 most efficiently.


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References


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