Der Einfluss minimaler Mengen Sauerstoff auf die Vergärung der Glukose durch die Kulturweinhefe «Fendant»

Wikén, T.; Richard, Olivier

doi:10.1007/bf02175525

Cited by 14 publications

(8 citation statements)

References 6 publications

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“…It is evident that the negative Pasteur effects are of the same order of magnitude in both cases. The above results confirm those of earlier experiments with argon (13,14,16) in so far as they show conclusively that the in hibition of the fermentative activity of the cell material from young yeast cultures under anaerobic conditions is not due to traces of nitrous oxides (cf. [4]).…”

Section: Resultssupporting

confidence: 82%

“…The fermentation vessels were shaken at a rate of 100 complete oscillations per min. For further experi mental details we refer to W lkin and Richard (12)(13)(14)16) and Wiken and Pfennig (9).…”

Section: Methodsmentioning

confidence: 99%

“…The strong inhibition of carbon dioxide formation thus pro duced by succinic acid-succinate buffer under anaerobic condi tions is reversed by molecular oxygen, the fermentation rate in creasing with increasing oxygen tension in the gas phase of the systems concerned in the concentration range of 0.005 to 10 or 20 per cent by volume (13)(14)(15)(16)(17). In all experiments demonstrating the stimulation of alcoholic fermentation by molecular oxygen this gas (synthetic mixtures of oxygen and nitrogen or small amounts of air) was supplied to the yeast suspensions previous to addition of the sugar to be fermented.…”

Section: Introductionmentioning

confidence: 99%

“…Previous papers (9,(13)(14)(15)(16)(17) reporting on the negative Pasteur effect mentioned it only for fermentation of D-glucose.…”

Section: Introductionmentioning

confidence: 99%

“…the Fendant strain of Saccharomyces carlsbcrgensis Hansen (CBS 2834), the Salenegg strain of Saccha romyces uvarum Beijerinck (CBS 2986), the Dezaley (CBS 2897) and Miillerbrau strains of Saccharomyces cerevisiae Hansen, shows none or only minute effects of the kind described (9,(13)(14)(15)(16). Further, these effects are not related to any substances exchange able between yeast cells from young and old cultures in the same way as, by way of example, essential growth factors between organisms in mixed cultures or in dialysis cells (16).…”

Section: Introductionmentioning

confidence: 99%

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On a Negative Pasteur Effect Produced in Yeast by Succinic Acid-Succinate Buffer

Pfenning¹,

Wikén²

1960

Pathobiology

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Section: Resultssupporting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Previous papers (9,(13)(14)(15)(16)(17) reporting on the negative Pasteur effect mentioned it only for fermentation of D-glucose.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

On a Negative Pasteur Effect Produced in Yeast by Succinic Acid-Succinate Buffer

Pfenning¹,

Wikén²

1960

Pathobiology

Self Cite

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Metabolic Quotients of Respiration-Deficient Mutants of Brewer's Yeast and the Appearance of a Negative Pasteur Effect

ŠKilhánková

Moštek

Pizingerová

1975

Journal of the Institute of Brewing

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Four industrial strains of bottom brewer's yeast and a group of their spontaneous respiration deficient (RD) mutants were tested for rates of metabolism of glucose and maltose under aerobic and anaerobic conditions. Qo2 of all the RD mutants tested (26 isolates) ranged from 1-9 to 6*8 jul/mg yeast dry weight on glucose and was lowered to about one-half on maltose although the original strains had the same Qo2 values on both sugars. No isolate showed any increase in glucose fermen tation in aerobic conditions as compared with the original strains and the decrease of Pasteur effect found in certain isolates was always accompanied by a strong decrease of glycolysis in both aerobic and anaerobic conditions. Two mutants showed a strongly negative Pasteur effect, for their fermentation rates were higher in aerobic conditions than in anaerobic ones. Two other mutants showed a strong negative Pasteur effect only on maltose. The ratio of Q*62 on glucose in most mutants was significantly lower than in their parental strains.

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Wege des Abbaues von Kohlenhydraten bei Sauerstoffatmung und Gärungen

Albaum¹,

Müller²,

Stumpf³

et al. 1960

Plant Respiration Inclusive Fermentations and Acid Metabolism / Pflanzenatmung Einschliesslich Gärungen Und Säurestoffwechsel

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Der Einfluss minimaler Mengen Sauerstoff auf die Vergärung der Glukose durch die Kulturweinhefe «Fendant»

Cited by 14 publications

References 6 publications

On a Negative Pasteur Effect Produced in Yeast by Succinic Acid-Succinate Buffer

On a Negative Pasteur Effect Produced in Yeast by Succinic Acid-Succinate Buffer

Metabolic Quotients of Respiration-Deficient Mutants of Brewer's Yeast and the Appearance of a Negative Pasteur Effect

Wege des Abbaues von Kohlenhydraten bei Sauerstoffatmung und Gärungen

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