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Fermentation Background Research and Hypothesis

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Background Information

We are looking to test the condition of the sugar type and its affct on the rate of alchol fermentation.

We learned many relevant points, but these six stand out:

  1. Sugar type has a significant influence on the rate of fermentation by yeast (Rivera Flores et al., 2021).
  2. The yeast Saccharomyces cerevisiae ferments glucose more rapidly than fructose (Berthels et al., 2004). Saccharomyces cerevisiae was a recurrent subject in our sources, and other sources which we did not cite.
  3. While glucose is the preferred sugar for many yeast strains, some strains can also efficiently ferment other sugars like maltose and sucrose (D’Amore et al., 1989).
  4. The presence of some sugars occasionally lead to certain byproducts that may inhibit fermentation (Rivera Flores et al., 2021).
  5. In environments containing both glucose and fructose, Saccharomyces cerevisiae often consumes glucose first before utilizing fructose. This preference can sometimes result in “stuck” or incomplete fermentations in industries like winemaking (Berthels et al., 2004).
  6. The transport of sugars into the yeast cell is a key regulatory step; glucose and fructose, for instance, are transported by the same system (D’Amore et al., 1989).

Our background research yielded 3123 sources, which provided the following relevant information:

  1. Rivera Flores et al. (2021) is considered reliable because it is a peer-reviewed article published in the journal Fermentation, authored by researchers affiliated with academic institutions. The study investigates the fermentation of various sugars by different yeast species, providing insights into sugar utilization patterns.
  2. D’Amore et al. (1989) is deemed reliable as it is published in the Journal of Industrial Microbiology, a reputable journal in the field.
  3. Berthels et al. (2004) is reliable due to its publication in FEMS Yeast Research, a well-regarded journal.

Hypothesis

We hypothesize that yeast will ferment glucose at a significantly higher rate than fructose under identical conditions. To test our condition of sugar type, we will compare the fermentation rates of glucose and fructose.

Experimental Variables

  • Independent variable: Type of sugar (glucose vs. fructose)
  • Dependent variable: Rate of alcoholic fermentation (measured by CO2 production or alcohol concentration)
  • Controlled variables: Temperature (40°C), pH (7.0), yeast concentration, and fermentation time.

Footnotes

  1. Rivera Flores, V. K., DeMarsh, T. A., Gibney, P. A., & Alcaine, S. D. (2021). Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I. Fermentation, 7(4), 266. https://doi.org/10.3390/fermentation7040266 ↩

  2. D’Amore, T., Russell, I., & Stewart, G. G. (1989). Sugar utilization by yeast during fermentation. Journal of Industrial Microbiology, 4(4), 315–323. https://doi.org/10.1007/BF01577355 ↩

  3. Berthels, N. J., Cordero Otero, R. R., Bauer, F. F., Thevelein, J. M., & Pretorius, I. S. (2004). Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains. FEMS Yeast Research, 4(7), 683–689. https://doi.org/10.1016/j.femsyr.2004.02.005 ↩