TITLE

THE EFFECT OF DIFFERENT SUGARS ON THE RATE OF FERMENTATION IN YEAST

AUTHOR(S)
Polakowski, Tessa M.
PUB. DATE
March 2008
SOURCE
Ohio Journal of Science;Mar2008, Vol. 108 Issue 1, pA-30
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Yeast use sugar during fermentation (anaerobic respiration) to convert monosaccharides into carbon dioxide and ethanol. Yeast cells were tested for their effectiveness in utilizing a variety of sugars for fermentation. The rate of fermentation in yeast cells was measured by monitoring the pressure build- up over time using the Calculator- Based Laboratory (CBL) system, a pressure probe, and a graphing calculator. Yeast cells, Saccharomyces cerevisiae, were fed eleven different 5% sugar solutions, three trials for each sugar, and the means were calculated and compared. Yeast had the highest carbon dioxide formation rates using sucrose, followed by: Splenda®, dark brown sugar, powdered sugar, light brown sugar, glucose, Sugar- In- The- Raw®, maltose, fructose, Equal®, and galactose. Using a 2- sample T-test (n= 3 and p= 0.05), the rate (atm/s) of yeast cell fermentation was found to be: significantly higher using sucrose than all the other sugars, significantly higher using Splenda® than all sugars except powdered sugar, and significantly higher using dark brown sugar than all sugars except powdered sugar. The varied rates are possibly due to specific enzyme availability. The high rate of respiration of yeast cells when Splenda® is available suggests that bakers could use this sugar substitute (in place of sucrose), in particular, for diabetics, without compromising yeast effectiveness or food quality.
ACCESSION #
31746029

 

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