accharomyces cerevisiae
is a species of yeast that is commonly used in food production. Under optimal environmental con-
ditions,
S. cerevisiae
undergo aerobic fermentation, a by-product of which is carbon dioxide (CO
2
). Therefore, measuring the
production of CO
2
can serve as a proxy for measuring aerobic fermentation. There are many factors that can affect aerobic res-
piration, including temperature, nutrient availability, and exposure to pollutants/toxins. In this lab, you will examine the effect of
different environmental conditions on aerobic fermentation in
S. cerevisiae
. As a reference, the typical method of activating yeast
(starting aerobic fermentation) is incubating 1 tsp. of yeast in 120 mL
warm water with 1 tsp. sugar. Whatever your experimental
design, be sure to include controls, both positive and negative, and make sure it is reproducible
