Open AccessStimulation of Fermentation in Yeasts by Acetoin and Oxygen
Author(s) -
W. A. Scheffers
Publication year - 1966
Publication title -
nature
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 15.993
H-Index - 1226
eISSN - 1476-4687
pISSN - 0028-0836
DOI - 10.1038/210533a0
Subject(s) - acetoin , fermentation , stimulation , respiration , chemistry , biochemistry , oxygen , adenosine diphosphate , yeast , adenosine triphosphate , food science , biology , botany , endocrinology , organic chemistry , platelet , platelet aggregation , immunology
IN Warburg experiments with ‘resting’ cells, most yeasts show a Pasteur effect, that is, fermentation of glucose is inhibited under aerobic conditions. This effect is generally regarded as an inhibition of fermentation by respiration, for example, as a result of a lack of inorganic phosphate (Pi) or adenosine diphosphate (ADP)1,2.
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