Abstract
THE ANAEROBIC ASSIMILATION OF GLUCOSE BY YEAST CELLS
Highlights
There was a small increase in the glucose utilization rate in the bubbler over that observed in the shaker which is the reverse of what might be expected with an enhancement of the Pasteur effect
A polarographic study of the oxygen consumption rate of the yeast as affected by the concentration of ethanol, glucose, and pyruvate showed that the same maximal oxygen consumption rate was obtained with the three substrates, and indicated that at appropriate concentrations they were all capable of saturating the same limiting reaction of the yeast cells
UDP-glucose and hexose phosphate may be precursors for glycogen synthesis in yeast since there is evidence that this may be the case in mammalian tissue [11] and since Trevelyan et ol. [12] have found that during fermentation the orthophosphate and glucose I-phosphate levels are maintained in the cells at an unfavorable ratio for glycogen synthesis by the yeast phosphorylase reaction
Summary
Fresh Fleischmann bakers’ yeast was used in all the experiments to be reported. The washed yeast was suspended in 0.1 M NaHzP04 solution and the suspension was aerated for one hour before each experiment. In the Warburg experiments, 2 ml of 1.25% yeast suspension were placed in each vessel and 0.5 ml of 1% glucose solution The vessels were of about 15-ml capacity. Oxygen consumption and carbon dioxide production were determined by the direct Warburg method with the use of duplicate vessels containing base and duplicate vessels without added carbon dioxide absorbent. Either separate Warburg vessels were provided for each analysis or the conditions in the Warburg vessels were simulated by adding 60 ml of yeast suspension and 15 ml of
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