Yeast

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…

Molds are multi- or unicellular while yeasts are unicellular in structure. Molds grow in the form of tangled mass called the mycelium which is composed of filamentous hyphae while yeasts are spherical or oval-shaped. Molds are colourful while yeast are colourless. Molds can reproduce through small spores sexually or asexually while yeast reproduce asexually by budding or binary fission through mitosis in which a nucleus is divided into two or more nuclei. Mould can grow on food with low pH…

Yeast Expression System for Glycoengineering Yeast expression system is an alternative to prokaryotic and higher eukaryotic expression system since it offers the attributes of speedy growth, ease to manipulate genes and low costing media like for microbes along with post translational modification and secretory expression like in higher eukaryotes. An increasing number of yeast strains are available for protein expression that are said to increase the yield of the protein, improves the…

Summary Baker’s yeast (Saccharomyces cerevisiae) is a unicellular organism, classified as a fungus, or an organism that lives and receives its nutrients by decomposing the organic material in its surroundings. This species is easy to use throughout laboratory tests because of their quick generation times, implementing the use of budding as a form of asexual reproduction. The naked eye can easily view the colonies that these yeast cells form, and carefully count them to determine the growth. The…

sucrose with brewer yeast catalyst was successfully conducted to yield ethanol with 70.2 % conversion of sucrose. Based on the graph of Refractive Index vs % ethanol (v/v), 32.8% of ethanol was determined to be in the distillate solution with corresponding Refractive Index of 1.3555 Statement and purpose The purpose of this experiment was to determine the % of ethanol (v/v) in the resulting solution and the % conversion of sucrose Introduction The fermentation 17.1 g of sucrose was…

Yeast is used nearly everyday all over the world in such quotidian items as bread and alcoholic beverages. To grow yeast, the sun is not necessary because yeast does not photosynthesize, Instead of yeast obtaining energy to grow from the sun, it processes sugars and disaccharides to make energy, with carbon dioxide as a byproduct. While sunlight does not directly aid yeast’s growth, it does affect yeast’s respiratory oscillation, which is an activity that impacts metabolism and energy…

An experiment was performed to analyze the effects of heat shock in yeast called Saccharomyces cerevisiae, to assess the hypothesis that yeast extracts up-regulate gene expression during heat shock the same way bacteria cells up-regulate gene expression during heat shock. In bacteria cells, heat shock causes the bacteria to up-regulate gene expression and produce more proteins. Similarly, gene expression and protein production increases in yeast during heat shock. Therefore, the experiment was…

Leavening techniques for yeast breads include yeast fermentation. The yeast is activated and when ferments sugar it produces CO2 that increases the dough’s size. Quick breads, biscuits, and muffins all use chemical leavening agents such as baking soda and an acid or baking powder. The acid and the base in the chemical leavening agent react to form CO2 that cause dough rising like yeast fermentation. Gluten free products use yeast and gums to help leaven the product and set its structure to…

day as the skin has natural yeast which can aid in the fermentation process. The fermentation process occurs in carbon dioxide and oxygen; the mixture is oxidised, and the sugar and ethanol react to form carbon dioxide and ethyl alcohol. The yeast will use up all the oxygen as it ferments the sugars. The process will be sugar…

Does pH affect yeasts’ respiration? Abstract We studied the effects of pH on CO2 output as a factor of growth rate. Acme Brewing and Baking Company is conducting several experiments to determine the ideal conditions for fermentation and bread production. As part of their research team we chose to study pH effecting growth. We predicted that the yeast would reproduce faster in acidic environments, but the data we found did not support this prediction. Introduction Acme Brewing and Baking…