The Effect of Carbon Sources on Yeast Growth
Introduction
Biofilms are encountered every day through a multitude of ways whether it’s by dental plaque on our teeth, in our showers or on medical equipment. (Hall-Stoodley 2004). A biofilm is formed when single bacterial cells stick to each other (Schussler 2014). Biofilms as a group converse and work together as a complex unit which allow them to be effective in growing, surviving and reproducing (Liu et al. 2015). Moreover, yeast biofilms are an interesting example of how biofilms organize in fungi. One stimulating question about yeast biofilms is discerning how growth and adhesion are affected by different ecological factors. Furthermore, this study is focused how different growth conditions …show more content…
The hypothesis that was tested in this experiment was that both strains of brewer’s yeast will grow better in fermentable sugars (sucrose) than in non-fermentable sugars (glycerol) because it is a better carbon source. The prediction for this experiment is that the fermentable sugar (sucrose) will cause the TRY 143 flo ↑ yeast to increase growth the greatest and the TRY 140 flo ↓ to increase in growth less significant than the TRY 143 flo ↑. This prediction is based upon the fact that TRY 143 ↑ has more gene expression than TRY 140 flo ↓ and because of this it is more adhesive to itself. For this experiment, the Sucrose should cause the diameter of TRY 143 flow ↑ to have the most growth compared to the other strain of …show more content…
In TRY 140 flo ↓ the average diameter of sucrose was 10 mm and the glycerol was 10.08 mm. Figure 1 shows the average diameter of the two sugars for TRY 140 flo ↓. In addition, TRY 143 flo ↑, the average diameter for sucrose was 7.16 mm while the glycerol was 7.91 mm. Again, Figure 2 shows these numbers in a bar graph for the two sugars for TRY 143 flo ↑. Furthermore, in Figures 1 and 2, the x-axis shows the two types of sugars and the y-axis represent the diameter of the yeast in millimeters. Moreover, the treatments were slightly different for each sugar and yeast strain. These number as well as Figures 1 and 2 indicate that there was slightly more growth in glycerol for both strains of yeast compared to sucrose. However, while the growth of glycerol may have been slightly larger, the T-test calculations proves that this study is not significant because the p-value was greater than
Introduction
Biofilms are encountered every day through a multitude of ways whether it’s by dental plaque on our teeth, in our showers or on medical equipment. (Hall-Stoodley 2004). A biofilm is formed when single bacterial cells stick to each other (Schussler 2014). Biofilms as a group converse and work together as a complex unit which allow them to be effective in growing, surviving and reproducing (Liu et al. 2015). Moreover, yeast biofilms are an interesting example of how biofilms organize in fungi. One stimulating question about yeast biofilms is discerning how growth and adhesion are affected by different ecological factors. Furthermore, this study is focused how different growth conditions …show more content…
The hypothesis that was tested in this experiment was that both strains of brewer’s yeast will grow better in fermentable sugars (sucrose) than in non-fermentable sugars (glycerol) because it is a better carbon source. The prediction for this experiment is that the fermentable sugar (sucrose) will cause the TRY 143 flo ↑ yeast to increase growth the greatest and the TRY 140 flo ↓ to increase in growth less significant than the TRY 143 flo ↑. This prediction is based upon the fact that TRY 143 ↑ has more gene expression than TRY 140 flo ↓ and because of this it is more adhesive to itself. For this experiment, the Sucrose should cause the diameter of TRY 143 flow ↑ to have the most growth compared to the other strain of …show more content…
In TRY 140 flo ↓ the average diameter of sucrose was 10 mm and the glycerol was 10.08 mm. Figure 1 shows the average diameter of the two sugars for TRY 140 flo ↓. In addition, TRY 143 flo ↑, the average diameter for sucrose was 7.16 mm while the glycerol was 7.91 mm. Again, Figure 2 shows these numbers in a bar graph for the two sugars for TRY 143 flo ↑. Furthermore, in Figures 1 and 2, the x-axis shows the two types of sugars and the y-axis represent the diameter of the yeast in millimeters. Moreover, the treatments were slightly different for each sugar and yeast strain. These number as well as Figures 1 and 2 indicate that there was slightly more growth in glycerol for both strains of yeast compared to sucrose. However, while the growth of glycerol may have been slightly larger, the T-test calculations proves that this study is not significant because the p-value was greater than