Yeast and Respiration Rates: To what extent does Saccharomyces cerevisiae, baker’s yeast, CO2 production levels (as measured in ppm) vary with the length of different sugars?

Authors

  • Kiran Ganga Student

DOI:

https://doi.org/10.47611/jsr.v10i1.1077

Keywords:

yeast, CO2 production levels, saccharides, sugar polymers

Abstract

Saccharomyces cerevisiae, or baker’s yeast, is commonly used for baking alongside sucrose. It is understood that yeast’s reaction with sugar leads to a high emission of carbon dioxide, ultimately increasing the height of baked goods. However, the carbon dioxide production levels at different chains of sugars, including sucrose, glucose, and starch, or monosaccharides, disaccharides, and polysaccharides, is not well-known. Water was tested as a control group. The paper hypothesizes that as length of the sugar polymer chain increases, the production of carbon dioxide of Saccharomyces cerevisiae, or baker’s yeast, increases. While the results showed a linear trend similar to the hypothesis, the production levels for the starch experimental group were lower than any other experimental group. This paper concludes that there is no statistical difference between the lengths of the sugar chain and the carbon dioxide production rate can be rejected

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References or Bibliography

Carlson, M., Osmond, B. C., & Botstein, D. (1981). Mutants of Yeast Defective in Sucrose Utilization. Genetics, 98(1), 25-40.

Piškur, J., & Hagman, A. (2015). A Study on the Fundamental Mechanism and the Evolutionary Driving Forces behind Aerobic Fermentation in Yeast. PLoS ONE, 10(1). doi:10.1371/journal.pone.0116942

Kent State Genetics. (2005, August 19). Part A: Yeast Genetics: Background. Retrieved June 23, 2020, from http://www.phys.ksu.edu/gene/a1.html

Published

2021-03-31

How to Cite

Ganga, K. (2021). Yeast and Respiration Rates: To what extent does Saccharomyces cerevisiae, baker’s yeast, CO2 production levels (as measured in ppm) vary with the length of different sugars? . Journal of Student Research, 10(1). https://doi.org/10.47611/jsr.v10i1.1077

Issue

Section

Research Articles