Zur Kenntnis der Bedeutung des Sauerstoffs für die Vergärung der Glucose durch Bier- und Weinhefen (Fehlen des Pasteur-Meyerhof-Effekts)

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

“…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).…”

“…Our results indicate that the inhibitions and stim ulations of alcoholic fermentation in yeast involved in the succinic acid-succinate effect are related to inactivation and activation of some component or components of the zymase system due to changes in its or their redox state (cf. [9,[13][14][15][16] and particularly [17]). Although our results thus cannot be explained by the hy potheses based on the phosphate cycle (1-3, 5-7) we, of course, do not deny that the mechanisms proposed may be of significance in regulating the rale of fermentation in other cell systems and under other experimental conditions.…”

“…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.…”

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

“…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). Moreover, the effects represent a constituent part of the orderly modification which the yeast populations undergo with culture age irrespective of the changes in the chemical composition of the medium taking place during growth and multiplication of the yeast (15,16). The present study was undertaken in order to obtain further information about the nature of the succinic acid-succinate effect in intact yeast cells.…”