Effects of Short Term High Temperature on Saccharomyces Cerevisiae Fermentation
Introduction
Fermentation is the process by which some organisms are able to continue producing energy when no oxygen is present, recharging the electron carriers needed for glycolysis, without requiring the oxygen needed for cellular respiration. Alcoholic fermentation produces ethanol as a byproduct, while lactic fermentation produces lactic acid. Among the factors that may affect the rate of fermentation in yeast is temperature. Providing the ideal temperature for yeast to conduct fermentation effectively is a fundamental part of activities such as baking bread or brewing beer.
Some species of yeast undergo fermentation even when oxygen is present. Among …show more content…
Surprisingly, the results seem to refute our hypothesis that the yeast would die off in conditions warmer than 40°C. Instead, there was a dramatic increase in the rate of yeast fermentation at 55°C, and an equal rate at 65°C. The null hypothesis is also refuted, as the p-values for both of the conditions are well under 0.05. Furthermore, the results indicate that up to a point, a higher temperature increases the rate which yeast are able to conduct fermentation. Additionally, the temperature at which that the yeast begin to die is warmer than previously believed. 65°C water did not seem to have any negative effect on fermentation. One explanation is that while other experiments lasted days, ours lasted only minutes, indicating that yeast may be able to tolerate high temperature only for short periods of time.
Not only do our results show that the yeast stay alive at least temporarily in hot conditions, they ferment the 5.0% glucose solution at a higher rate. However, this increase only occurs between 40°C and 55°C, not 55°C and 65°C. The ideal temperature for yeast fermentation in our scenario might lie between the two higher temperatures, or perhaps the yeast samples were fermenting at their maximal rate in both
Introduction
Fermentation is the process by which some organisms are able to continue producing energy when no oxygen is present, recharging the electron carriers needed for glycolysis, without requiring the oxygen needed for cellular respiration. Alcoholic fermentation produces ethanol as a byproduct, while lactic fermentation produces lactic acid. Among the factors that may affect the rate of fermentation in yeast is temperature. Providing the ideal temperature for yeast to conduct fermentation effectively is a fundamental part of activities such as baking bread or brewing beer.
Some species of yeast undergo fermentation even when oxygen is present. Among …show more content…
Surprisingly, the results seem to refute our hypothesis that the yeast would die off in conditions warmer than 40°C. Instead, there was a dramatic increase in the rate of yeast fermentation at 55°C, and an equal rate at 65°C. The null hypothesis is also refuted, as the p-values for both of the conditions are well under 0.05. Furthermore, the results indicate that up to a point, a higher temperature increases the rate which yeast are able to conduct fermentation. Additionally, the temperature at which that the yeast begin to die is warmer than previously believed. 65°C water did not seem to have any negative effect on fermentation. One explanation is that while other experiments lasted days, ours lasted only minutes, indicating that yeast may be able to tolerate high temperature only for short periods of time.
Not only do our results show that the yeast stay alive at least temporarily in hot conditions, they ferment the 5.0% glucose solution at a higher rate. However, this increase only occurs between 40°C and 55°C, not 55°C and 65°C. The ideal temperature for yeast fermentation in our scenario might lie between the two higher temperatures, or perhaps the yeast samples were fermenting at their maximal rate in both