The effect of type of yeast and temperature on CO2 production

Abstract

This study investigates how the temperature impacts CO2 production in 2 different types of yeast i.e. Baker’s yeast and Brewer’s Yeast. Using a water displacement volumetric gasometer, the time taken for CO2 bubbles to appear and fill up the tubes was measured at 25°C and 35°C. A two-way ANOVA was used to confirm the effects of temperature, yeast type and the interaction effect on CO2 production. The findings and results of this experiment were supported by prior research on yeast fermentation (Zakhartsev et al. 2015).