how do different vitamins affect the fermentation of baker's yeast.?

Question

-vitamin E
-vitamin D
-Calcium
-Vitamin C
- Other vitamins

___________________________

-CO2 production and etyl alcohol production

Answer 1

Yeast has had a tough history. Because of this, you don't HAVE to add any of those vitamins to allow fermentation to occur - the yeast cells can make all of those on their own.

Of course, that doesn't mean that fermentation won't occur faster if you save them the trouble. This has certainly been demonstrated for thiamine (vitamin B-1), for example. Though not all yeasts are affected, some can be caused to double their fermentation rate when in a solution of thiamine (link 1, below).

Ascorbic acid (vitamin C) is sometimes used in winemaking to reduce the effect of exposure to oxygen. Obviously the oxygen would normally stop fermentation altogether, but high enough concentrations can apparently prevent this to some extent (link 2, below)!

If you have better access than I do, you might want to check out the article "Effects of Certain Vitamins on Growth and Fermentation Rate of Several Commercial Active Dry Wine Yeasts" by Ough, Davenport, and Joseph in the American Journal of Enology and Viticulture: 40:3:208-213 (1989). It seems to be exactly what you're looking for!

I can't find much information myself as far as other vitamins' effects... I'll keep looking!

Answer 2

2

Answer 3

First, there's a concern with how the question is phrased. The yeast does not itself ferment. It reasons the fermentation of the substrate (sugar water) Temperature has an exponential consequence in this organic and organic reaction and others consisting of micro organism enhance, equivalent to the end results of temperature on chemical reactions that's ruled by using Arrhenius's regulation (forgive the misspelling). i do no longer know what the organic and organic equivalent of this regulation is noted as. this occurs as much as the element whilst the increasing temperature adversely impacts the wellness of the yeast, inflicting fermentation to sluggish. subsequently a curve of fermentation value as against temperature could upward thrust, then fall.

Answer 4

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