The effect of temperature on the CO2 Production of Saccharomyces cerevisiae

Abstract

In order to maximize efficiency in the future, the baker’s yeast industry will need to produce yeast at a rapid rate in order to provide for a growing population. The goal of this study is to investigate how varying temperatures impact fermentation to determine an ideal temperature that will maximize the CO₂ output of the baker’s yeast. The predicted outcome is that as temperature rises, so will the CO₂ output.  Three trials were taken at cold temperature, room temperature, and a hot temperature. The results of the study supported the hypothesis by displaying a positive correlation between an increase in temperature and an increase in CO₂ output. In order to maximize production, yeast should be grown at the highest temperature range within the study.