On a disturbance of the normal Pasteur reaction in baker's yeast

Resting cells of baker's yeast, suspended in phosphate buffer pH 5.0 with glucose give initially a normal Pasteur reaction, which means that fermentation is repressed under aerobic conditions by the respiratory process.However, after 1 to 2 hours fermentation a disturbance of the Pasteur reaction sets in, the aerobic fermentation rising to the anaerobic level or sometimes above this level without a corresponding decrease in respiration. It is demonstrated that this disturbance is closely related to an aerobic growth pattern in which the yeast in its final growth stage before harvesting obtains its energy exclusively from the respiratory process.The interrelation of fermentation and respiration is discussed. In this discussion the aerobic fermentation is defined as the metabolism of the excess of intermediates formed along the Embden-Meyerhof pathway and unable to enter the Krebs cycle due to the limited capacity of the electron transfer system.The author is greatly indebted to Prof. Dr. T. O. Wikén for his interest in this study and for offering him the opportunity to conduct the investigations in his laboratory.