The effect of proliferation time on the fermentation rate of Sacchromyces cerevisiae

Sarah Stoll, Alexandra Ralston, Kandace Rebekah Sanders, Dylan Franks, Nathan Desandre


Sacchromyces cerevisiae, commonly known as baker’s yeast, has been used for centuries by bakers and brewers to make bread rise. The effectiveness of the yeast, however, is directly related to the amount of time that the yeast is allowed to bloom to overcome the effects of the dormant state induced for storage. The study tested the hypothesis that S. cerevisiae that is allowed to bloom for a longer time will produce carbon dioxide at a greater rate than yeast that is not allowed to bloom as long. To test the hypothesis a solution of water, sugar, and yeast was mixed and monitored to test the CO2 production and the cell production. The results support the hypothesis, though there is a bit of variation in the data due to temperature changes and sugar concentrations, showing that there are other variables that have a part in the fermentation rate of yeast.

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