Cellular Biology Lab Report

To determine the fermentation of juice after adding yeast.

Genevieve Kearney - C23340843

Purpose of Experiment:

The purpose of this experiment was to determine the amount of fermentation caused to two
different juices after adding yeast.

Materials:

 Test tube containing apple juice.

 Test tube containing cranberry juice.
 Durham tube x2
 Plate culture of the yeast.
 Sterile swabs
 Saccharomyces cerevisiae.

Method:

1. To begin collect a test tube of fruit juice. Note the colour and scent of the juice. Also note the
position of the Durham tube. Add the yeast to the fruit juice and ensure the Durham tube is
positioned at the bottom of test tube.
2. Next you want to label the tube on the glass with the temperature it is to be incubated at. To
avoid a mix up, write initials on label too.
3. Thirdly inoculate the fruit juice with a sterile swab. Using the swab, collect some yeast cells
from the agar dish S. cerevisiae. Open test tube of fruit juice and insert swab below liquid
level. To ensure dispersal of cells, scrape the swab against the glass.
4. Replace the cap on the test tube.
5. Repeat the same steps with the secondary juice.
6. The test tube will then be incubated and 25 degrees for 3 days.

Results discussion:

The cranberry juice after incubation had lost its strong pink colour. The scent was strong and had lost
its sweet smell it originally had, now resembling a smell of bitter cider. The tube was not cloudy with
little build up at the bottom.

The apple juice like the cranberry juice, had a strong sour smell like cider after fermentation. Unlike
the cranberry juice, the apple juice was now cloudy due to the remains of yeast.

There is little chance of human error in this experiment, and the experiment was successful, and the
purpose of this experiment was fulfilled. Fermentation was observed in the two juices after yeast
was added.
Explanation:

In this experiment, the usage of yeast called saccharomyces cerevisiae in cranberry juice and apple
juice is used to observe fermentation and yeast formation over a period of days under certain
conditions and temperature.

Fermentation is a chemical process that breaks down organic matter. Yeast breaks down sugar taken
from malted grain and turns it into ethyl alcohol and carbon dioxide gas to make beer, hence the
strong smell of cider found in the results of this experiment.

Cranberry juice had an average of 7% sugar content whilst apple juice has an average of 11.5% sugar
content. This may also affect the rate of fermentation.