Abstract
The effect of a number of synthetic dyestuffs on the production of acid and of CO 2 by unbuffered suspensions of fermenting baker's yeast has been investigated. The triphenylmethane dyes, fuchsine, methyl violet, crystal violet, malachite green, and brilliant green, in that order, strongly inhibited acid production. Aerobic CO 2 output was strongly inhibited by fuchsine, methyl violet, and crystal violet. Malachite green and brilliant green (the latter markedly so) were less effective inhibitors of CO 2 output than of acid production. Methyl green and the anionic dyes methyl orange, methyl red (sodium salt), and Congo red did not, in these experiments, markedly inhibit yeast metabolism. Acid fuchsine had an accelerating effect on the production of CO 2 by yeast. A correlation was observed between the release of total phosphorus from yeast by triphenylmethane dyes in 0.002 M concentration and their effect on aerobic CO 2 output.
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