UW Stout/Sucrose Fermentation SP22

Introduction

The purpose of this protocol is to test if knockout yeast strains undergo fermentation, and if they do how much ethanol is produced. This will tell us if the gene that was knocked out plays a role in fermentation.

Materials

• 1 ml Yeast Culture (Approximately 1 million cells)
  • You may need to dilute with sterile H2O to approximate the 1 million cells. Keep total volume at 1 ml.
• PBS Buffer Solution
• Yeast Growth Solution
  • 0.85g YNB, 2.5 Ammonium Sulfate, 0.32g CSM, 5ml 100x Leucine, 100x Histine, 100x Uracil, 435 ml DI H2O
• 40% Sucrose Solution

Equipment

• High Performance Laser Chromatography (HPLC)
• Incubator
  • Set to 30°C
• Centrifuge
• Vortex

Pilot Experiment Procedure

Set up yeast

1. Collect 1 ml of yeast solution (approximately 1 million cells)
2. Centrifuge for 3 minutes at 1000x gravity
3. Remove supernatant
4. Add 1 ml of PBS buffer to yeast pellet
5. Vortex

Make Fermentation Solution

1. Mix the following ingredients for each concentration *See table 1
2. Vortex solution for 30 seconds
3. Store in 30°C incubator
4. Sample solution (for ethanol production) in 24 and 48 hours.

Table 1

	Concentration 1	Concentration 2	Concentration 3	Concentration 4
Yeast	1ml	1ml	1ml	1ml
Growth solution	8ml	8ml	8ml	8ml
40% Sucrose Solution	1ml	0.5ml	0.25ml	0.125ml
H20	0ml	0.5ml	0.75ml	0.875ml
Total Volume	10ml	10ml	10ml	10ml
Total sucrose concentration in solution	4%	2%	1%	0.5%

Results

We found through qualitative analysis that the 4% total sucrose in concentration produced the most CO2 after 48 hours.

Experimental Procedure

Set up yeast

1. Collect 1 ml of yeast solution (approximately 1 million cells)
2. Centrifuge for 3 minutes at 1000x gravity
3. Remove supernatant
4. Add 1 ml of PBS buffer to yeast pellet
5. Vortex