Abstract:
Background: Saccharomyces cerevisiae, commonly known as baker's yeast, is used in baking and brewing industry. Understanding and optimizing the growth conditions for yeast is essential to enhance its productivity and efficiency in various industrial processes. In this study, we aimed to investigate the effects of different growth parameters on the growth and metabolic activities of S. cerevisiae. Methods and materials: Different concentration of different types of sugars, (maltose, glucose, sucrose and fructose) were used, starting from 1 g to 5g. The yeast was grown at three different temperatures, hot, warm, and cold temperatures. The same combination was evaluated with different pH conditions CO2was captured in lime water and quantified using spectroscopy. Ethanol was purified and quantified using potassium dichromate assay using the standard curve. Results and discussion: Sample I showed maximum production of CO2 and ethanol at 2g of glucose at warm temperatures 1. Sample II showed maximum production of CO2 and ethanol at 2g of maltose at warm temperatures 2. Slightly acidic pH is favourable.
Page(s):
265-265
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023