FERMENTATION Description

INTRODUCTION
Yeast fermentation is a metabolic process where yeast converts sugars (like

glucose) into energy, producing ethanol (alcohol) and carbon dioxide as by
products. This anaerobic (oxygen-free) process allows yeast to generate energy
in low-oxygen environments. In baking, the carbon dioxide produced causes
bread to rise, while in brewing and winemaking, the ethanol is the desired
product for alcoholic beverages. Yeast fermentation has been utilized for
centuries in various industries due to its ability to produce these valuable by
products naturally.
DESCRIPTION
All cells must acquire & obtain energy to carry out normal functions like cell
division & growth. Cells acquire this energy from direct sunlight by making
glucose or by consuming high energy molecules that have glucose.[1] All
organisms then need to break down glucose or (fructose, lactose, sucrose, etc.)
to harness the stored energy & do something useful. Collectively a set of
chemical reactions used to harvest the chemical energy of glucose in the form of
ATP as it is broken down into CO2 & H2O is called Cellular Respiration.
Cellular respiration is divided into two Steps : i) General Glycolysis & ii)
Oxidative phosphorylation. Oxidative phosphorylation is the process where ATP
molecules are produced in the assistance of Oxygen. If oxygen is unavailable,
cell are able to perform Fermentation.[1]
Fermentation is a process in which adopted anaerobic organisms obtain ATP
without the need of O2. Saccharomyces cerevisiae or beaker’s yeast is a
unicellular fungus that uses both fermentation & respiration when needed.
When O2 is absent (in alcohol fermentation), the sugar is converted into two 3-
Carbon sugars known as pyruvates. The pyruvate is converted into Ethanol
alcohol into 2 steps. In the first step, it is converted into acetaldehyde with the
release of CO2. Then the acetaldehyde is reduced to ethanol.[2]
Yeast has enzymes that break down sugars into CO2 & ethanol. However, only
monosaccharides can be directly used in yeast fermentation so disaccharides
(such as Sucrose) have to be converted into simple sugars (monosaccharides)
through hydrolysis. For Glucose, Fructose, molasses, Galactose or any
monosaccharide, the reaction is:
For Disaccharides such as Sucrose the reaction is:
MATERIALS:
1. A transparent bottle (500 mL volume)

2. Beaker’s Yeast in a small bottle
3. A balloon
4. Clean Water
5. Glucose powder
6. Measuring cylinder
7. Autoclave Machine
8. Weighing Machine
Fig1: Beaker’s Yeast in a commercial small bottle.

For 10g of Glucose, the standard amount is:
5g of Yeast & 250 mL of Water.
As the yeast amount was low, 100 mL of water was used.
Fig 2: D-glucose/Dextrose powder.
METHODOLOGY
We were in group-2 but the experiment was conducted for all groups. The
balloon test was performed for the fermentation of yeast.
1) All the equipments were sterilized carefully.
2) Then 250mL of clean water was heated at 30°C.
3) A half litre empty bottle was filled with 100mL of heated water via the
measuring cylinder.
4) After that small amount of remaining yeast was from that commercial
bottle was poured into the half litre bottle & was mixed properly & the
opening was closed by the cap.
5) Then we measured 10g of glucose (dextrose powder) in a square shaped
paper via the weighing balance.
6) This 10g glucose was added to the yeast-water mixture & the bottle was
being shaken to mix all the ingredients properly as well as to warm up the
fermentation.
7) Then a balloon was attached over the mouth of the mixture bottle was
kept for at least 30mins for observation.
8) After observation, it was kept in the autoclave machine.
Fig 3: Pouring warm water. Fig4: pouring yeast in that bottle.
Fig5: Adding Glucose to the mixture. Fig6: Attachment of balloon.
OBSERVATION:
As the yeast feeds on the sugar, it produces carbon dioxide gas. The trapped
CO2 accumulates inside the balloon, slowly inflating it. So after 30mins, the
balloon was filled with CO2 gases making it swollen.
Fig7: The balloon getting filled with CO2. Fig8: The bottle kept in the
Autoclave Machine.
Then, the bottle was kept in the autoclave machine.
The grains in dry yeast consist of lumps of living yeast cells encapsulated by a
shell of dead yeast cells and nutrient fluid. When these grains dissolve in water,
the living yeast cells are released. And they start to act on sugar if given.
CONCLUSION:
Yeast fermentation is a process where yeast converts sugars into ethanol
(alcohol) and carbon dioxide in anaerobic (oxygen-free) conditions. This is used
in baking, where CO₂ helps dough rise, and in brewing, where ethanol produces
alcoholic beverages. Fermentation is essential for industries requiring natural
and efficient energy production. It has been utilized for centuries to make bread,
beer, and wine.
REFERENCE
[1] Alhasan, Haider, Salamah, Velasquez, (2011) Biology 201 Fermentation

Lab. Northeastern Illinois University, Chicago Illinois.
[2] Jeremy M. Berg, John L. Tymoczko and Lubert Stryer, Biochemistry, 6th
edition, W.H. Freeman and Company, 2007, pages 205-237.

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INTRODUCTION

Yeast fermentation is a metabolic process where yeast converts sugars (like

For Disaccharides such as Sucrose the reaction is:

1. A transparent bottle (500 mL volume)

Fig1: Beaker’s Yeast in a commercial small bottle.

Fig5: Adding Glucose to the mixture. Fig6: Attachment of balloon.

[1] Alhasan, Haider, Salamah, Velasquez, (2011) Biology 201 Fermentation

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