Study Of Alcoholic Fermentation By Saccharomyces Cerevisiae

1568 WordsMar 10, 20157 Pages
Study of Alcoholic Fermentation by Saccharomyces cerevisiae in presence of salt Alhasn Otaif Texas A&M Corpus Christi Title of the Experiment: Study of alcoholic Fermentation by Saccharomyces cerevisiae in presence of salt. Abstract: In the present study the process of fermentation in yeast has been studied. The study of fermentation is very basic and important study in biology in order to understand and develop concepts about anaerobic respiration. This study aimed at determining how the process of fermentation was affected by the presence or absence of salt in the culture media. Also, it was studied how glucose and yeast are crucial to the process of fermentation and absence of any one of them might effect the whole process and led to the complete cessation of fermentation and failure to produce carbon-dioxide. Introduction: Fermentation is the process which is prevalent among certain micro-organism where potential energy conserved in certain organic molecules is converted into some useful form of energy (ATP) in order to do work. Mostly, in the absence of oxygen, cells are capable of breaking down carbohydrates by the process of fermentation. Baker’s Yeast or more commonly known as Saccharomyces cerevisiae is a single celled micro-organism which is capable of undergoing alcoholic fermentation in presence of carbohydrate in order to produce ATP, carbon-dioxide (CO2) and ethanol. The carbohydrate (glucose) that is utilized in the process is converted into two
Open Document