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Cofactor Effects in Saccharomyces Cerevisiae Metabolism

January 24, 2018

 

By Madison Dougherty, Biochemistry and Molecular Biology ‘18

 

Author’s Note: After taking FST 3, Introduction to Brewing, I was intrigued by the brewing process and how yeast are such an important factor to the quality of beer that is produced. I have since looked deeper into yeast and the fermentation process, gaining a special interest in yeast-related research. I wrote this paper in order to discover more about the unique qualities of yeast and fermentation while informing others about this microorganism’s relevance to humans and other scientific processes.

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