Phosphate Limitation Susceptibility in Saccharomyces Cerevisiae

Abstract

Phosphate is a protein vital for all organismal bodies and is a resource bacteria compete for. Bakers yeast activity under several concentrations of phosphate and an alkaline solution was observed through absorbance spectroscopy as a means of measuring the various levels of inhibition from several varying concentrations. This was expected to show increased bacterial activity to increased phosphate concentration. Under higher concentrations of phosphate, Saccharomyces Cerevisiae became inhibited. This study focused on determining if the activity of the yeast changes based on the varying concentrations of phosphate solutions.