The objectives of this study are to evaluate to study the effect of temperature on the growth of yeast using puff-puff production as a basal technique, to study how temperature affect the growth of yeast. Two methods were adopted in this study, which includes yeast preparation of different water temperature but the same room storage effect on flour paste and yeast preparation of the same water temperature but different room storage effect on flour paste.
Table of Contents
CHAPTER ONE
INTRODUCTION
1.1 Background of study
1.2 Statement of Problem
1.3 Objective of Study
1.4 Statement of Hypothesis
1.5 Scope of Study
1.6 Limitation of Research
1.7 Definition of Unfamiliar Terms
CHAPTER TWO
LITERATURE REVIEW
2.1 History
2.1.0 History of Yeast (Saccharomyces cerevisiae)
2.1.1 General consideration and taxonomy
2.1.2 Scientific classification:
2.1.3 Morphological Characteristics
2.1.4 Biochemical Characteristics
2.1.5 Yeast metabolism
2.1.6 Ecology and Natural Habitats of Yeast
2.2 Uses of yeast
2.3 Medicinal Value of Yeast on Human Health
2.4 Effect of Temperature on the Growth of Saccharomyces cerevisiae
2.5 How Temperature Affect Yeast
2.6 Temperature range that kills yeast
2.7 Fermentation of yeast
2.7.1 Effect of temperature on yeast fermentation
2.7.2 Other factors affecting yeast fermentation
2.8 Health benefit of fermentation
2.8.1 Improves Digestion
2.8.2 Suppresses Helicobacter pylori
2.8.3 Anticancer Effects
2.8.4 Enhances Bioavailability of Nutrients
2.8.5 Reduces Symptoms of Lactose Intolerance
2.9 Economic Importance of fermentation
2.10 Economic Importance of Yeast
CHAPTER THREE
MATERIALS AND METHODS
3.1 Materials
3.1.1 Apparatus
3.1.2 Samples
3.2 Collection of Sample
3.3 Application of Temperature on Saccharomyces cerevisiae (yeast) using puff puff production as a basal technique
3.3.1 Saccharomyces cerevisiae (Yeast) preparation of different water temperature but the same room storage effect on flour paste.
3.3.2 Saccharomyces cerevisiae (Yeast) preparation of the same water temperature but different room storage effect on flour paste.
CHAPTER FOUR
RESULTS AND INTERPRETATION
CHAPTER FIVE
DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 DISCUSSION
5.2 CONCLUSION
5.3 RECOMMENDATION
Research Objectives and Focus Areas
The primary objective of this study is to evaluate the influence of temperature variations on the growth rate of Saccharomyces cerevisiae within a dough-based medium, specifically during puff-puff production. By establishing a controlled experimental environment, the research aims to quantify how different thermal conditions impact fermentation activity, providing insights into the optimal and inhibitory temperature ranges for yeast metabolic processes.
- Analysis of yeast growth under varied water temperatures (26°C, 67°C, 80°C).
- Assessment of storage temperature impacts on yeast activity in flour paste.
- Investigation of temperature-related enzyme denaturation and fermentation inhibition.
- Practical application of fermentation principles in food production and baking.
Excerpt from the Book
2.5 How Temperature Affect Yeast
Yeast is any various one called fungi that can cause the fermentation of carbohydrates producing carbon dioxide and alcohol. At low temperature (0-10°c) yeast will not grow but die either. At temperature (10°c-35°c) yeast will grow and multiply faster at higher temperature with an optimal growth at (30 or 37°c). At higher temperature the cells becomes stressed meaning that their content becomes damaged and which can be repaired to some degree.
A high temperature (>50°c) the cells die. The Bacteria can survive freezing under certain conditions. (Wassenaar 1989) when baking bread all yeast dies during the process. Most microbes such as bacteria and yeast have an optimal temperature range in which they grow best. If it gets either too low or too high then they grow much slower and finally cease growing.
However, this temperature range can vary with different organisms. For example, yeast grows optimally around 30°c – 35°c. If it rises above 40°c it won’t grow at all. Below 30°c, it slows down dramatically and when it gets below 10°c. The main reason is the ability of the enymes that catalyze all biochemical reactions in the yeast cell to function at those temperatures. Enzymes have an optimal temperature range. When they get below that range their ability to catalyze the intended reaction slows down. Above that temperature, the enzyme begins to denature or unfold and becomes inactive. Each enzymes will have a different range where it becomes inactive (Ammirati 1999). For an organism to stop growing at some temperature, you don’t need all the enzymes to become in active you just need one essential enzyme to stop working and then the organism fails to grow. So whichever is the first essential enzyme to get inactivated defines the maximal temperature at which that organism can grow (Ammirati, 1999).
Summary of Chapters
CHAPTER ONE: Provides an introduction to yeast, its classification, biological characteristics, and the problem statement regarding its temperature sensitivity in baking.
CHAPTER TWO: Reviews the historical, biological, and biochemical aspects of yeast, including metabolic pathways and the specific effects of temperature on fermentation and human health.
CHAPTER THREE: Details the experimental materials and the methodology used to test how water and storage temperatures affect yeast growth in a flour paste mixture.
CHAPTER FOUR: Presents the results of the experiments, interpreting data on how different temperatures influence the rising speed of the flour mixture.
CHAPTER FIVE: Discusses the experimental findings, confirming that extreme temperatures inhibit yeast activity, and provides specific recommendations for yeast storage and preparation.
Keywords
Growth, Saccharomyces cerevisiae, Yeast, Temperature, Fermentation, Enzyme, Metabolism, Bioavailability, Baking, Probiotic, Carbon dioxide, Ethanol, Thermal stress, Microbiology, Carbohydrates
Frequently Asked Questions
What is the core subject of this research?
The research primarily investigates the effect of temperature on the growth and fermentation efficacy of the yeast Saccharomyces cerevisiae within the context of food production, specifically puff-puff preparation.
What are the primary thematic areas covered?
The work spans yeast taxonomy, biochemical characteristics, metabolic processes, the health benefits of fermented foods, and the practical thermal requirements for successful dough fermentation.
What is the research goal?
The study aims to determine the specific temperature ranges that optimize yeast growth and fermentation performance while identifying at what temperatures enzymatic activity is lost and cell viability ceases.
Which methodology is employed?
The researchers utilized an experimental approach involving the preparation of flour pastes using water at specific temperatures (26°C, 67°C, 80°C) and varying storage conditions to observe volumetric growth over set time intervals.
What does the main body address?
It covers historical definitions, the biological classification of yeast, the biochemical mechanics of fermentation, and detailed empirical observations of how temperature-induced heat stress causes yeast enzymes to denature.
Which keywords define this work?
Key terms include Yeast, Saccharomyces cerevisiae, Temperature, Fermentation, Growth, Enzyme, and Baking.
How does storage temperature specifically affect the yeast samples?
The study observed that while different water temperatures significantly influenced initial fermentation speed, the storage conditions (refrigerator vs. room temperature vs. sunlight) also contributed to the overall stability and reactivity of the cells.
Why is the 140°F (approx. 60°C) threshold significant for bakers?
According to the findings, 140°F is the temperature at which yeast completely dies; thus, maintaining water temperatures within the 120-130°F range is critical for activating yeast without destroying it.
- Citation du texte
- Desmond Akinbobola (Auteur), 2019, The effect of temperature on yeast growth, Munich, GRIN Verlag, https://www.grin.com/document/1094178
