Optimization of Saccharomyces Cervesiae Fermentation by Measured Carbon Dioxide Release for Different Monosaccharides and Disaccharides

Optimization of Saccharomyces Cervesiae Fermentation by Measured Carbon Dioxide Release for Different Monosaccharides and Disaccharides
September 30, 2013
Abstract
The purpose of this study is to compare the optimizations of different monosaccharides and disaccharides in Saccharomyces cervesiae (bakers’ yeast) carbon dioxide production by fermentation. Three monosaccharide and three disaccharide 10% weight per volume solutions were prepared with 2 mL of yeast suspension in a closed off graduated pipette to measure the size of carbon dioxide gas bubbles in milliliters at 3 minute intervals for a 45 minute observation period. A control of 2 mL yeast suspension and 2 mL of water was also prepared and tested for carbon dioxide release. Over an elapsed time of 45 minutes, the yeast in the fructose solution yielded 0.95 mL which is the highest measured amount of CO2 followed by 0.84 mL for glucose solution, 0.69 mL for sucrose solution, and 0.59 mL for maltose solution, respectively (Figure 1). The yeast suspensions were not able to produce carbon dioxide from the control, lactose solution, or galactose solution (Table I). The greatest rate of carbon dioxide release for the central third of the elapsed time (from the 15 minute mark to the 30 minute mark) was 0.0313 mL/min for fructose solution followed by 0.0213 mL/min for sucrose solution, 0.206 mL/min for glucose solution, and 0.0200 mL/min for the maltose solution (Table II). The structure of each monosaccharide and disaccharide determines whether the enzymes present in the yeast can metabolize the sugar and produce carbon