Effects of Temperature on the Fermentation Rate of Baker’s Yeast (Saccharomyces cerevisiae)

Carlyn Gay, Alexis Duda, Ethan Garner, Saeble Harp, Katie Mueller


The microorganism, Saccharomyces cerevisiae, otherwise known as Baker’s yeast, has served an important function in human life. In baking, yeast reproduces and grows through anaerobic fermentation. We hypothesized that yeast exposed to higher temperatures will experience a higher rate of fermentation because heat activates enzymes in the yeast. Several trials were conducted testing the CO2 output of yeast exposed to 22°C, 29°C, and 35°C. The results of the experiments show that CO2 production of the Baker’s yeast is higher at elevated temperatures than at room temperature, supporting our hypothesis. However, CO2 production increases much more rapidly in yeast exposed to 29°C than at 35°C. By utilizing the average rate at which CO2 is produced by yeast exposed to different temperatures, further studies can be conducted to determine ways to maximize growth, benefitting the human practices the species is used for.

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