The Effects of Water Temperature on CO2 Production of Saccharomyces Cerevisiae
Abstract
Saccharomyces cerevisiae, also known as yeast, is a unicellular organism used in different practices such as baking and brewing beer. This experiment investigated the effects of water temperature on the growth of S. cerevisiae. In this study, four different temperature points were used to find out approximately what temperature is the optimal growth temperature for S. cerevisiae; the four temperature points were 10oC, 20oC, 27oC and 35oC. In order to find how temperature affects the growth of S. cerevisiae, balloons were used to trap the CO2 produced as the products of yeast fermentation. Following a one-way ANOVA test, it was found that the p-value was less than 0.0001. Thus, the results of the experiment were significant, and there was a difference in the mean volume of balloons at the different treatment temperatures. Furthermore, the Dunnett post hoc test revealed that the differences in the mean volume of balloons occurred between the control group (20oC) and each treatment temperature. The yeast had the most CO2 production at 35℃, meaning that the yeast had the most growth in this temperature, making it the optimal growth temperature for S. cerevisiae.
