The effect of temperature on the CO2 Production of Saccharomyces cerevisiae

Taylor Dawes, Sarah McCormick, Trinity Higgins, Reagan Horan, Taylor Walton


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.

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